Chicken with Red Peppers

Polio Chilindrón

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

This dish traditionally comes from Aragon in north-east Spain, an arid but dramatic and vividly coloured province. Great battles were fought there with the Moors in the Middle Ages. Anyway, this is not a history lesson, but an introduction to a delicious recipe for what some might call the ubiquitous chicken, to be found all over Spain.


  • 4 tablespoons olive oil
  • 1.5kg (lb) free-range, corn-fed


Heat the oil in a large shallow casserole or heavy-based pan that has a lid. Fry together the chicken pieces, garlic and onion for about 3-5 minutes until they begin to turn golden, then push them to one side of the pan. Add the ham (or bacon) and peppers and fry these for a minute or so until the peppers soften slightly, then stir everything in the pot together. Stand back and admire the brill