Slow-braised chicken with fresh and dried red peppers

Pollo al chilindrón

The valley of the river Ebro, flowing from Navarre though Aragon to the west, is know not only for its wonderful vegetables but also as the "Chilindrón area", everyday stews of chicken or lamb braised with a lots of dried and fresh peppers with tomato, onion and garlic. Chilindrón could almost be described as the Spanish equivalent of a curry, so this dish is a celebration of pimentón picante. (Hot paprika)
By Tapas Together Edinburgh