How To Make Chicken Chilindron Easy

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Chicken chilindron is a hearty and flavorful stew originating in Guatemala. It features tender chicken simmered in a rich tomato sauce with a smoky twist from roasted peppers. The addition of chopped vegetables and a unique blend of spices creates a complex and satisfying dish. This recipe guides you through the steps of making this delicious Guatemalan classic, complete with ingredient measurements, detailed instructions, and nutritional information.


Chicken chilindron Jamie Oliver
Chicken chilindron Jamie Oliver

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 red bell peppers, roasted, peeled, and seeded (or 1 can diced fire-roasted tomatoes with green chiles)
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup chopped green peas
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped cilantro, for garnish

  • Instructions:

    1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chicken pieces and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
    2. Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
    3. Incorporate the roasted peppers (or diced fire-roasted tomatoes with green chiles) and cook for another minute, allowing the flavors to meld.
    4. Pour in the diced tomatoes with their juices, chicken broth, tomato paste, cumin, smoked paprika, chili powder, oregano, and a generous pinch of salt and pepper. Bring the mixture to a simmer and scrape up any browned bits from the bottom of the pot.
    5. Return the cooked chicken to the pot and stir to coat it with the sauce. Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
    6. Add the green peas and chopped red bell pepper to the pot and simmer for an additional 5 minutes, or until the vegetables are tender-crisp.
    7. Taste and adjust seasonings with additional salt and pepper, if needed. Garnish with fresh cilantro before serving.

    Nutrition Facts (per serving)

    Calories: 350 (approx.)

  • Fat: 15g (approx.)
  • Saturated Fat: 4g (approx.)
  • Cholesterol: 70mg (approx.)
  • Sodium: 450mg (approx.)
  • Carbohydrates: 25g (approx.)
  • Fiber: 5g (approx.)
  • Protein: 30g (approx.)

  • Note: These are approximate nutritional values and may vary depending on the specific ingredients used.


    Chicken chilindron is a delightful and comforting dish that showcases the vibrant flavors of Guatemalan cuisine. Its combination of tender chicken, smoky peppers, and a rich tomato sauce creates a truly satisfying experience. This recipe provides a straightforward way to enjoy this delicious stew in your own kitchen.

    Frequently Asked Questions (FAQs)

    1. Can I substitute other vegetables for the green peas and red bell pepper?

    Absolutely! You can use a variety of vegetables in this recipe. Some popular options include corn, carrots, zucchini, or chopped green beans. Feel free to experiment and find your favorite combination.

    2. Can I make this dish ahead of time?

    Yes, chicken chilindron reheats well. Simply prepare the stew according to the recipe, then allow it to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through.

    3. What can I serve with chicken chilindron?

    Chicken chilindron can be enjoyed on its own or served with a side of rice, steamed vegetables, or a fresh salad. It also pairs well with warm tortillas.

    4. Can I adjust the spice level of this recipe?

    Certainly! If you prefer a milder dish, start with less chili powder and add more to taste. You can also omit the chili powder altogether for a completely non-spicy version.

    5. What are some variations on chicken chilindron?