From the Aragon region of Spain, chilindrón is a dish of meat or poultry stewed with tomatoes, bell peppers and onions. Though beef or lamb chilindrón is also common, we opted to make a lighter version with chicken breasts. We loved the fresh, sunny flavor of the chilidrón de pollo that Rose Maria Loraque Gimeno prepares at Mama Tere poultry shop in Zaragoza’s central market, so we created a similar braise, one in which the vegetables and the chicken share the spotlight. A generous measure of smoked paprika, stirred in at the end, adds earthy notes and a smokiness that give the dish a uniquely Spanish character. Serve with warm, crusty bread for soaking up the sauce.