Name: Pollo al Chilindrón (Chicken in Tomato-Pepper Sauce)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish (Aragonese)
Ingredients: 600 g Chicken breast fillets; 400 g Canned crushed tomatoes; 2 tsp Smoked paprika (pimentón de la Vera, preferably dulce); 1 large Yellow onion, finely diced; 1 large Red bell pepper, sliced into strips; 1 large Green bell pepper, sliced into strips; 4 cloves Garlic cloves, minced; 3 tbsp Extra-virgin olive oil; 120 ml Dry white wine (optional but traditional); 120 ml Chicken stock or water; 1 leaf Bay leaf; 1.5 tsp Fine salt; 0.5 tsp Black pepper; 1 tsp Sherry vinegar or red wine vinegar; 0.5 tsp Sugar (only if tomatoes are very acidic); 2 tbsp Parsley, chopped (to finish)

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Pollo al Chilindrón (Chicken in Tomato-Pepper Sauce) | Chop-Chop

Ingredients

Preparation

Method

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Ingredients

Preparation

Method

Nutrition Facts

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