Chicken with Garden Vegetables (Pollo a la Jardinera)
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Ingredients
- 700 g bone-in chicken thighs
- 2 carrots, cubed
- 150 g fine green beans, trimmed
- 100 g frozen peas
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes, finely chopped
- 300 ml chicken stock
Nutrition (per serving)
- Calories
- 380 kcal
- Protein
- 32.6 g
- Carbohydrate
- 11.8 g
- of which sugars
- 7 g
- Fat
- 21.6 g
- of which saturates
- 6.1 g
- Fibre
- 4.6 g
- Salt
- 0.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little olive oil in a large pan and brown the chicken well, about 8 minutes. Add the onion and garlic and cook for 6 minutes.
- 2
Stir in the tomatoes and cook for 3 minutes, then add the carrots and chicken stock.
- 3
Cover and simmer for 20 minutes, then add the green beans and cook for a further 10 minutes.
- 4
Stir in the peas for the final 3-4 minutes until everything is tender and the chicken has no pink remaining.
- 5
Season to taste and serve hot.
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