Pollo al Disco (Chicken and Vegetable Skillet)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 1 red pepper, sliced
- 1 green pepper, sliced
- 500 g waxy potatoes, peeled and diced
- 1 onion, sliced
- 3 garlic cloves
- 3 ripe tomatoes
- 400 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 649 kcal
- Protein
- 47.8 g
- Carbohydrate
- 29.7 g
- of which sugars
- 7.9 g
- Fat
- 36.7 g
- of which saturates
- 9.8 g
- Fibre
- 5.2 g
- Salt
- 1.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a very large frying pan or shallow casserole and brown the chicken thighs for 8 minutes, skin-side down first. Lift out.
- 2
Add the onion, garlic, red pepper and green pepper and cook for 7 minutes until softened.
- 3
Stir in the tomatoes and cook for 4 minutes, then add the potatoes and chicken stock.
- 4
Return the chicken to the pan, cover and simmer for 25-30 minutes, until the chicken is cooked through with no pink remaining and the potatoes are tender.
- 5
Serve straight from the pan.
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