Chicken Chilindron is a Spanish chicken dish enjoyed by our family for many years. Piled with green and red peppers, bacon, mushrooms and onions in a thick tomato sauce, the “veggie group” is well taken care of – all you need is some rich, creamy mashed potatoes on the side. Perfect make-ahead meal.
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Chicken Chilindron Recipe
Ingredients
4 split chicken halves, skin on
1T butter
3 T cooking oil
1 green pepper. sliced
1/2 red pepper, sliced
1 medium onion, sliced
2 cups fresh mushrooms, sliced
6 slices cooked bacon
1 12 oz can tomato paste
1 can chicken broth
1/2 cup cooking sherry
1/4 cup soy sauce
1 tsp tarragon
1 tsp garlic powder
Directions
Preheat oven to 350°
Coat 13 x 9 baking dish with nonstick pan spray
Place chicken halves in dish and put large pat of butter on each
Bake at 350° for 20 minutes
While the chicken is baking…
Core peppers
Cut peppers and onion into slices
Cut peppers and onion into slices
Wash mushrooms and slice
Heat large nonstick skillet to medium-high, add oil
Add precooked, broken up bacon to heated skilled (medium)
Saute for a few minutes
Add the cut up veggies
Saute till veggies are a little bit soft
Take the chicken out of the oven and pour the veggies all over the top.
Add the tomato paste to the empty skillet.
Combine with chicken broth, soy sauce, cooking sherry, tarragon and garlic powder.
Blend over medium heat and then spoon onto the chicken and veggies.
Return to oven and bake for another 60 minutes.
Serves 4.
Tastes delicious with mashed potatoes on the side.
Tastes delicious with mashed potatoes on the side.
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