Pollo Al Chilindrón from Jose Andres

Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This comes from Jose Andres' PBS show, Made in Spain http://www.pbs.org/madeinspain/


  1. Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.
  2. Add the ¼ cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon of water if the onions start to burn. Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, 4 to 5 minutes.
  3. Add the jamón and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Season to taste with salt before serving.
Most Helpful

We loved this! It was also a very therapeutic dish to prepare - lots of chopping of fresh seasonal vegetables and careful selecting of herbs freshly picked from my garden as well as the vibrant smoked paprika (pimenton) that's used in this recipe. The meat fell off the bone as soon as we put our knives and forks into it and the flavours were divine! Rich and hearty enough to satisfy a very hungry appetite, and yet also summery and light. I cut up a whole chicken and popped a breast in as well as the legs, thighs and drumsticks. I garnished it with Spanish black olives and some flowering oregano. We ate this with penne pasta for a romantic summer supper out on the terrace. Dria, merci beaucoup for posting this classic Spanish dish, it is a keeper for me! Made for Five a Day in the Photo Forum. Thanks again. FT:-)

French Tart July 02, 2009