Pollo al Chilindron

(Braised Chicken with Peppers and White Wine)

Serves 4-6


  • 2lbs of Chicken (4 chicken Legs and 4 Thighs)

  • For the Sofrito:

  • 1/4 cup of spanish olive oil extra virgin

  • 2 tablespoons of RED MOJO

  • 1 large sweet onion small diced

  • 1 Red Bell Pepper in small diced (small cubes)

  • 1 Green Bell Pepper small diced

  • 4 Roma Tomatoes grated with a box grater can also use 2 cups of a good canned tomatoes like San Marzano

  • 1/2 cup of thinly sliced serrano ham

  • 4 Garlic cloves minced

  • 1 bay leaf

  • 1 cup of White dry White Wine

  • 2 cups of water

  • Salt and Pepper to Taste

  • Garnish with Rosemary and thyme


Preheat Dutch oven or Heavy bottom pan for 5 min

Season Chicken with Salt and Pepper (1 tablespoon of sea salt and 1 teaspoon of black pepper)

Add Olive oil to the pan

Brown for about 8-10 min per side until they are brown. Avoid over crowding the pan

Remove Chicken from the Pan and set aside in a plate

Cook Sofrito: Don’t rush this step total time about 20 min

Add the onions and bay leaf (season with a pinch of salt) and cook for 5 min medium heat

Add Red and Green Peppers cook for about 10 min (season with a pinch of salt)

Add garlic and cook for 1 min, add Serrano Ham

Add the RED MOJO or Pimenton de la Vera cook only for a min otherwise it will be bitter

Add the White Wine and cook for 3 min

Add tomatoes and add the chicken back in

Cover and cook for about 45 min to 1 hour on medium-low heat

Turn off the heat. Add Rosemary, Thyme and cover. Serve with Rice or Mashed Potatoes. Enjoy with a good Merlot, or Rose wine! Salud!