Pollo al Chilindron

Spanish · 55 min · Chicken · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 1.2 kg bone-in chicken pieces
• 2 red bell peppers
• 1 yellow onion
• 400 g canned chopped tomatoes
• 60 g diced jamon serrano
• 3 garlic cloves
• 1 tsp sweet pimenton
• 3 tbsp olive oil
• 1.5 tsp fine salt

Method

1. Season and brown the chicken pieces in olive oil for 8 minutes, then set aside.
2. Fry the sliced onion, peppers, and diced jamon in the same pan for 8 minutes.
3. Add the garlic and pimenton and cook 1 minute.
4. Stir in the tomatoes and 100 ml water.
5. Return the chicken, cover, and simmer 25 minutes until tender.
6. Season and serve with bread or rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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