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Pollo al chilindron (chicken with peppers) in skillet

Pollo al Chilindrón

Wonderfully savory and smoky, this traditional Spanish tapa is a great way to spice up any bone-in cut of chicken. 

  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x


  • 15 to 20 chicken wings, buffalo style (or 1 to 2 pounds chicken thighs, boneless)
  • 3 Roma tomatoes, peeled, seeded, and diced, or a 14-ounce can of diced tomatoes, drained
  • ½ of a red onion, minced
  • 3 garlic cloves, minced
  • 1 green bell pepper, diced small
  • 1 red bell pepper, diced small
  • ½ cup of brandy or white wine
  • ½ cup of unsalted chicken stock 
  • 2 teaspoons of pimentón (smoked paprika)
  • ½ cup of Serrano or similar cured ham, small dice
  • Avocado or olive oil, for the pan
  • kosher salt and ground black pepper
  • Fresh Italian parsley, chopped
  • olive oil, for finishing


  1. Season and sear. Season the chicken well with salt and black pepper. In a large sauté pan over medium-heat heat, cook the chicken wings in a thin layer of oil until golden brown on both sides, flipping once. 
  2. Flambé. Add the brandy or white wine and simmer and with a lighter or by tilting the pan toward a gas burner, light the ingredients on fire (flambé). Cook over medium-high heat until the flames subside and the brandy is reduced almost completely. Remove the chicken from the pan. 
  3. Cook the vegetables. Add the onions and peppers to the pan and cook, stirring occasionally, until light golden brown. Add the garlic and cook for one minute, stirring constantly, until fragrant. Stir in the tomatoes, pimentón, and serrano or ham. Return the chicken to the pan. 
  4. Simmer and serve. Simmer the dish over medium-low heat for 15 to 20 minutes. Add more chicken stock if necessary to maintain a sauce-like consistency. Taste a bite of vegetables and add more salt if needed. 
  5. Optional: Pull the chicken meat off the bones and add it back to the sauce with the peppers. Serve over toasted sourdough baguette, rice, or riced cauliflower for a less starchy dish. 


In a pinch, swap in ground spices and herbs for the onion, garlic and parsley. If you don't have brandy or saffron on hand (who does), the dish is truly wonderful even without them.

  • Author: Chef Christina
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Pan-Searing
  • Cuisine: Spanish
  • Diet: Gluten Free


  • Serving Size: About 5 wings, or 1-2 thighs
  • Calories: 937
  • Sugar: 4.2 g
  • Sodium: 353 mg
  • Fat: 59.2 g
  • Carbohydrates: 9 g
  • Fiber: 2.6 g
  • Protein: 72.5 g

Keywords: pollo al chilindron, chicken recipes, chicken dinner recipes, recipes with chicken wings, recipes with pimentón