Pollo al Chilindron
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 55 min · Chicken · dairy-free, low-carb, high-protein
390 cal
34g protein
14g carbs
22g fat
per serving · estimated
Ingredients
- 1 1/4 lb bone-in chicken pieces
- 1 red bell peppers
- 1 yellow onion
- 1 can (14.5 oz) canned diced tomatoes
- 2 oz diced jamon serrano
- 2 garlic cloves
- 1/2 tsp sweet pimenton
- 1 1/2 tbsp olive oil
- 3/4 tsp fine salt
Method (tap to check — screen stays awake)
- Season and brown the chicken pieces in olive oil for 8 minutes, then set aside.
- Fry the sliced onion, peppers, and diced jamon in the same pan for 8 minutes.
- Add the garlic and pimenton and cook 1 minute.
- Stir in the tomatoes and 1/2 cup water.
- Return the chicken, cover, and simmer 25 minutes until tender.
- Season and serve with bread or rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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