"Chilindron (chill-in-DRONE) is a Spanish stew dominated by roasted red peppers, paprika and onions. Most recipes also call for rosemary, olive oil, garlic, some tomatoes, good stock and wine. The stew originates in Aragon, a part of Central Spain." (Hunter Angler Gardener Cook)
I must say that this is a favorite dish (together with Escalivada with Romesco Sauce) from among the Spanish recipes Tita Nelia Silverio (Let's Cook My Way, 1pm, Urdaneta Village) taught her TAPAS cooking class.
The dish requires that you saute onions, garlic, paprika, red and green bell peppers and whole peeled tomatoes! You allow it to cook slowly (until the tomatoes turns oily) before you add the diced, boneless chicken thighs (seasoned with salt, pepper and paprika and browned lightly earlier) and simmer until tender. You may add sugar if you want.
The Chicken Stew's perfect with toasted baguette! Muy Delicioso!
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