Chicken al Chilindrón (Chicken in pepper sauce)

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 99 ratings

This dish is a favourite from northern Spain the braised chicken with peppers and is very simple to re-create at home.

recipe updated Oct 18, 2021


  • Chicken breast icon
    Chicken breast
    800 g
  • Onion icon
    300 g
  • Red bell pepper icon
    Red bell pepper
    200 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Canned plum tomatoes icon
    Canned plum tomatoes
    400 g
  • Garlic clove icon
    Garlic clove
  • White wine icon
    White wine
    100 ml
  • Cayenne pepper icon
    Cayenne pepper
    ½ teaspoon
  • Cornstarch icon
    1 tablespoon
  • Water icon
    3 tablespoons


  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Small bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 2 min, 110°C, speed 3
  8. Then add chicken breast to the kCook bowl
  9. Cook with filler cap removed - 6 min, 110°C, speed 4
  10. Turn direct prep attachment to position 1
  11. Slice onion and red bell pepper into the kCook bowl with direct prep attachment
  12. Turn direct prep attachment to position 2
  13. Add canned plum tomatoes and garlic clove to the kCook bowl
  14. Season
  15. Cook with filler cap removed - 5 min, 98°C, speed 3
  16. Then add white wine and cayenne pepper to the kCook bowl
  17. Cook with filler cap removed - 15 min, 98°C, speed 3
  18. Add cornstarch and water to a clean small bowl
  19. Mix with teaspoon
  20. Transfer mixture to kCook bowl
  21. Cook with filler cap removed - 1 min, 98°C, speed 3
  22. Serve
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