recipe-1

Recipe-1 › Curries of the world › Pollo al chilindrón

Aragon, Spain

Pollo al chilindrón

Chicken (or lamb) stewed with red peppers, tomato, garlic and smoked paprika, from Aragon and Navarre.

Pollo al chilindrón
Close to the base recipe Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Pollo al chilindrón. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Pollo al chilindrón

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken pieces (or lamb).

From the base recipe

  • 1 Onions
  • Green chillies not used
  • 4 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · not used Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Pollo al chilindrón

  • 3 Red peppers
  • 3 Tomatoes
  • 4 Garlic
  • 2 tsp Smoked paprika (pimentón)
  • 150 ml White wine
  • 50 g Jamón (optional)

Leave out

  • Green chillies
  • Turmeric
  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Pollo al chilindrón: do thisSlice the onions and red peppers; skip the chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Pollo al chilindrón: do thisBrown the chicken in olive oil, then fry the onions, peppers and garlic.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Pollo al chilindrón: do thisUse the chicken.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Pollo al chilindrón: do thisReturn the chicken and add the wine.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Pollo al chilindrón: do thisAdd pimentón instead of chilli powder and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Pollo al chilindrón: do thisAdd the tomatoes.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Pollo al chilindrón: do thisSimmer 35 minutes until the peppers are soft and the sauce thick.

Serve: With bread or potatoes.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Pollo alla cacciatoraAll curries on the mapChanfana →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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