Chicken Chilindrón with Peppers
Aragon’s braised chicken with red peppers, tomato and a splash of white wine, served with potatoes.
- Cuisine
- Spanish · Aragon
- Time
- 55 min total (20 min hands-on)
- Serves
- 4
- Kids
- Kid-friendly
Ingredients
For 4 servings.
- 2 lb boneless skinless chicken thighs
- 2 tbsp olive oil
- 1 onion, sliced
- 1 cup roasted red peppers, sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 cup dry white wine
- 1 (14 oz) can diced tomatoes
- 1 lb potatoes, diced
- 1 tsp salt
- 1/4 cup olives
Method
- Season the chicken with the salt and brown it in the oil in a wide pot, 4 minutes a side. Lift it out.
- Cook the onion and fresh pepper in the same pot for 6 minutes, then add the garlic and paprika.
- Pour in the wine and let it bubble for a minute, then add the tomatoes, roasted peppers and potatoes and return the chicken.
- Cover and simmer for 25–30 minutes, until the potatoes are tender. Scatter the olives over and serve.
Diets and allergens
Fits: Dairy-free, No pork, No beef, Gluten-free
Free from: Gluten, Milk, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Sulfites
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 515 kcal
- Protein
- 49.1 g
- Carbohydrates
- 33.5 g
- Fat
- 17.5 g
- Fiber
- 4.7 g
- Sodium
- 1060 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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