Chicken Chilindron is a savory Spanish-style chicken thighs recipe. Chicken thighs simmer with tomato, garlic and peppers for a delicious winter meal. Excellent paired with Cariñena, a Spanish red wine.
Season both sides of the chicken thighs with the paprika and salt and pepper to taste.
Heat 1 1/2 tablespoons of the olive oil in a large pan on medium high heat. Place the chicken thighs in the pan to sear. Brown the chicken on one side for about 2 minutes, then turn to brown the other side for 2 more minutes. After both sides have been browned, move the chicken thighs to a platter to rest as you complete the next step.
Add 1 tablespoon olive oil to the pan and heat on medium. Add the onion to the pan, and cook until it begins to soften, about 5 minutes.
Stir the mushrooms into the pan, combining with the onions. Cook about 5 minutes until the mushrooms begin to soften, then add 1/2 of the cooking wine. Cook until most of the wine has been absorbed, about 5 minutes.
Add the tomatoes, garlic and red bell pepper to the pan, stirring to combine the ingredients. Pour in the remaining 1/2 cup of cooking wine, and add the chicken thighs back into the pan.
Cover the pan and cook on low for 40 minutes. Remove cover, stir in the olives, and simmer for 5 additional minutes to reduce the sauce.
Serve the Chicken Chilindron over rice, and enjoy with a glass of Cariñena red wine!
The original recipe uses prosciutto, adding that after browning the chicken. I was cooking for someone that dosn’t eat pork, so added the mushrooms and olives instead of the prosciutto for depth of flavor. Consult the original recipe for more details on using prosciutto in this dish.