Chicken with Peppers and Tomato (Pollo al Chilindrón)
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Ingredients
- 700 g bone-in chicken thighs
- 2 red pepper, sliced
- 1 onion, finely chopped
- 3 garlic cloves
- 3 ripe tomatoes, finely chopped
- 100 ml white wine
- 200 ml chicken stock
Nutrition (per serving)
- Calories
- 383 kcal
- Protein
- 31.3 g
- Carbohydrate
- 11.3 g
- of which sugars
- 7.7 g
- Fat
- 21.5 g
- of which saturates
- 6.1 g
- Fibre
- 3.2 g
- Salt
- 0.75 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 on all sides, about 8 minutes, then push to the edges.
- 2
Add the peppers, onion and garlic to the centre and cook for 7 minutes until softened.
- 3
Stir in the tomatoes and cook for 4 minutes, then pour in the wine and chicken stock.
- 4
Cover and simmer for 30 minutes until the chicken has no pink remaining and the sauce has thickened.
- 5
Season to taste and serve hot.
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