Vegetable Recipes Recipes for Vegetables Vegetable Dishes

Pollo a la Chilindrón

This Spanish dish is translated as Sautéed Chicken with Peppers, Tomatoes and Olives and serves 4


  • 6-8 pieces of chicken
  • salt
  • freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 large onions cut into strips
  • 1 teaspoon finely chopped garlic
  • 3 small sweet red or green peppers, seeded and cut into 1cm strips
  • 60g finely chopped lean smoked ham
  • 6 medium-sized tomatoes, peeled, seeded and finely chopped
  • 6 stoned black olives, cut in half
  • 6 stoned green olives, cut in half


  1. Sprinkle salt and a few grindings of pepper liberally over the chicken pieces.
  2. Heat the oil over a moderate heat in a large, heavy frying pan until a light haze forms above it and brown the chicken a few pieces at a time, starting them skin down and turning them carefully. Regulate the heat so that the chicken browns quickly and evenly without burning. As the pieces become a rich brown, transfer them to a plate.
  3. Add the garlic, peppers and ham to the pan and cook for 8-10 minutes, stirring frequently over a moderate heat, until the vegetables are soft.
  4. Add the tomatoes, raise the heat and cook briskly until most of the liquid in the pan has evaporated.
  5. Return the chicken to the pan and coat them evenly with the sauce. Cover tightly and simmer over a low heat for about 25-30 minutes until the chicken is tender. Stir in the olives for seasoning and serve.

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