Simple Way to Make Super Quick Homemade Pollo al Chilindrón (Chicken Chilindrón)

Pollo al Chilindrón (Chicken Chilindrón).

Pollo al Chilindrón (Chicken Chilindrón)

Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, pollo al chilindrón (chicken chilindrón). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pollo al Chilindrón (Chicken Chilindrón) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It's simple, it's fast, it tastes delicious. Pollo al Chilindrón (Chicken Chilindrón) is something that I have loved my whole life. They're nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook pollo al chilindrón (chicken chilindrón) using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pollo al Chilindrón (Chicken Chilindrón):

{Prepare 2 of large chicken breasts, bone in, skin on, cut in half crosswise.
{Take 1 pound of ripe fresh tomatoes, cut in 1-2 inch chunks.
{Prepare 1 of large red bell pepper, cut in 1/2 inch strips.
{Prepare 1 of large red onion, halved, and sliced thin.
{Prepare 4-6 of large garlic cloves, peeled and coarsely chopped.
{Prepare 1 sprig of thyme (or dried if you must).
{Make ready 1 tablespoon of hot smoked paprika.
{Prepare 1/4-1/2 cup of coarsely chopped parsley.
{Take 1 cup of dry white wine.
{Make ready of olive oil, salt, black pepper.

Steps to make Pollo al Chilindrón (Chicken Chilindrón):

Prepare all ingredients.
Put some oil in hot deep skillet. When just beginning to smoke, place chicken in skin down. Don't turn or touch it for about 7-8 minutes... until skin is well browned. Remove from pan and set aside on a plate skin up..
Add onions to same pan, and a bit more oil and about 1/2 teaspoon of salt. Stir, place cover on, and cook for 3 minutes until softened a bit..
Add garlic and thyme and saute for 30 seconds-ish..
Add peppers, tomatoes and wine. Bring to simmer..
Place chicken pieces in pan, nestled in, lower heat, cover, and cook for 20-30 minutes until chicken reaches 165 degrees F..
Remove chicken, put on plate again, and cover with foil to keep warm..
Finally, turn up heat and simmer pepper stew for 10 minutes more to thicken. Stir in parsley and paprika at the last minute and you are done..
Spoon stew over chicken on plate or bowl and serve with salt, black pepper, a glass of wine, and crusty bread, or rice. ¡Muy Rico!.

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