Pollo al Chilindrón

Pyrenees Chicken with Paprika, Tomato and Capsicums

Preparation info
  • Media Racion


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

Aurora, mother of the owner of the bar, Bodega de Pepe, in which Vanessa and I worked, taught us how to cook this wonderful sauce, which is made from dried peppers. I remember the day she showed us this dish so well, because just prior to cooking she had taken us on an impromptu tour around town. As we wandered the narrow streets she very quietly and solemnly pointed out Civil War battle sites. On one side of the street were the Monarchists and on the other were the Republicans. She said th