Spice up your Chicken!

POLLO AL CHILINDRON

A classic Spanish chicken and vegetable delight from the Aragono region

Recipe Pollo al Chilindron

In search of a regional Spanish cuisine of Aragon, I stumbled across a flavorsome looking dish known as Pollo al Chilndron.Aragon, Spain

A delicious, healthy mix of vegetables and chicken with a rich chilindron salsa sauce of red tomatoes, peppers and plenty of garlic. Sweet smoked paprika adds an earthy hint to the dish alongside the rich flavours of tomato and bell peppers combined with garlic. Despite being consumed all over the country, El Pollo Chilindron is a tradtional recipe from the cuisine of northeastern Spain. 

To delve into the regional and historical significance of this dish I will start by mentioning the meaning of Chilndron. The term Chilndron refers to the preparation of meat with peppers and tomatoes. This dish is simple yet delicious with the combination of local produce from the Aragon region such as cured ham, spanish onion, smoked paprika and olive oil. Aragon is known for some of its stand out meat dishes and Pollo al Chilindron is no exception with the braised meat falling off the bone and melting in your mouth. The textures and flavours of the dish seem to compliment each other very well.

As for the region of Aragon, it is geographically found south of the French border. With the beautiful snow capped Pyrenees mountains and pastures, it is not suprising that lamb, beef, dairy products and more are stand out ingredients of Aragonese cuisine.

Traditionally, the red characteristic of the Chilindron sauce is the stand out of this tasty dish. However to add a slight twist to the aesthetics green peppers are often used to enrich the vibrancy of the meal. As Spanish food writer Mark Randolph demonstrates, the authenticity of any dish can be debatable. He mentions his mothers defiance of calling the dish real Chilindron with green bell peppers. Pollo (chicken) al Chilindron

The key ingredients of the dish shine through in the taste and don't require a haute cuisine presentation as it is appreciated for its flavour and traditional preparation and cooking. In terms of plating up, the dish can be accompanied with rice or pasta, or cooked with potatoes for an even more satisfying experience, however, there is no need.

Unfortunately I have not experienced the taste of this iconic Spanish dish, but it is on my agenda. Spanish food culture throughout Melbourne seems to have taken off in recent years, and the chicken Chilindron seems it would be a popular menu item with the opportunity to add an 'Australian twist'...whatever that might be.