Pollo al Chilindron, or Chicken Stew with Peppers and Tomatoes, is a classic Spanish dish that is both comforting and flavorful. This dish features tender chicken simmered in a sweet vegetable sauce that is perfect for a cozy night in or for entertaining guests. The simple ingredients in this stew cook down to create a deeply flavorful meal that is sure to impress.
If you’re short on time, you can use a combination of chicken breasts, thighs, and drumsticks instead of cutting up a whole bird. However, if you do decide to break down a whole chicken, be sure to save the backbone and wings for homemade stock. The vegetables in this stew stay vibrant and the chicken becomes beautifully tender, making it an ideal dish to make ahead of time.
One key ingredient in this dish is dry-cured black olives. These olives are preserved with salt and oil, giving them a briny taste and chewy, meaty texture. Moroccan olives are the most well-known dry-cured black olives and are appreciated for their slightly bitter flavor that pairs well with the rich chicken and vegetable sauce. You can find dry-cured black olives at grocery stores or online.
When cooking this dish, you don’t need to add any water, wine, or stock as the chicken cooks in its own juices. Covering the dish during the final cooking helps self-baste the food and results in a delicious sauce. For a suggested pairing, enjoy this Spanish stew with a structured, peppery Tempranillo like Los Milics Lorenzo’s.
This Pollo al Chilindron can also be made ahead of time and stored in an airtight container in the refrigerator for up to two days. Simply reheat, covered, over medium heat until hot throughout for a quick and flavorful meal. Whether you’re looking for a comforting weeknight dinner or an impressive dish to serve to guests, this Chicken Stew with Peppers and Tomatoes is sure to satisfy.
