- Any taste
- Savory41
- Spicy5
- Sweet15
- Sour3
- Smoky7
- Rich23
- Fresh12
- Any ingredient
- Beef3
- Pork15
- Lamb1
- Chicken3
- Fish5
- Seafood4
- Egg14
- Dairy & cheese8
- Beans & tofu4
- Rice1
- Wheat & flour19
- Corn1
- Potato7
- Vegetables21
- Offal1
- Nuts & seeds8
- Any type
- Main dish22
- Soup & stew5
- Noodles & pasta1
- Rice dish1
- Bread & pastry4
- Street food3
- Dessert13
- Snack8
- Drink3
Map data: Natural Earth
How to pronounce Pollo al chilindrón
In the International Phonetic Alphabet it is /ˈpoʎo al tʃilinˈdɾon/. In plain English letters that is POH-yoh ahl chee-leen-DROHN, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.
What is Pollo al chilindrón?
Pollo al chilindrón is a main dish of Spain. Where it comes from: Aragon. People usually eat it at lunch or dinner. Its main ingredients are chicken and vegetables. It tastes savory and rich.
Where Pollo al chilindrón comes from
Pollo al chilindrón is one of 60 signature dishes of Spain on this map. See all dishes from Zaragoza.
- Ternasco de Aragón
In Aragon, ternasco is the word for a young lamb, male or female, and it is one of the region's most representative meats.
- Frutas de Aragón
Frutas de Aragón are candied fruits covered in chocolate, and they look like small bonbons.
- Paella valenciana
Paella is named after its pan, a wide, shallow paella, the Valencian word for a frying pan.
- Tortilla de patatas
The Spanish tortilla is a thick omelette of eggs and potatoes slowly cooked in olive oil, usually with onion, flipped in the pan with a plate.
- Gazpacho
Gazpacho is a cold soup of raw tomatoes, cucumber, green pepper, garlic, olive oil, vinegar and stale bread, blended smooth and chilled.
- Churros
Churros are lengths of simple dough of flour, water and salt piped through a star-shaped nozzle into hot oil and fried until crisp, then dusted with sugar.
Dishes like Pollo al chilindrón in other countries
Same type of dish and similar main ingredients as Pollo al chilindrón:
- Tarteletter
Tarteletter are small, light shells of puff pastry filled with a savoury stew, a Danish classic.
- Kavarma кавърма
Kavarma is a Bulgarian dish baked in the oven in small clay pots called gyuvech.
- Balti
A balti is a curry cooked fast over high heat in a thin pressed-steel bowl, and served in the same bowl at the table, with naan to scoop it up.
- Ostropel
Ostropel is a traditional Romanian stew made mainly from chicken in a thick tomato sauce, with garlic or spring onions; rabbit, lamb or other meat may be used instead, and there are vegetarian versions for fasting periods.