This famous chicken dish from Navarre has a spicy red pepper sauce. In the pase, the dried Choricero pepper - the one that gives chorizos their colour and spice - was used alone, but nowadays the dish is often made with fresh red peppers, spiced with chilli. The name Chilindrón refers to a game of cards. Serve with a Tempranillo wine.
Preheat the grill (broiler) to high. Put the peppers on a baking sheet and grill (broil) for 8–12 minutes, turning occasionally, until the skins have blistered and blackened. Place the blackened peppers in a bowl, cover with clear film (plastic wrap) and leave to cool.
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