Description
A delicious and traditional chicken dish with vegetables cooked slowly in broth.
Ingredients
Scale
- 1 kg de pollo troceado
- 2 zanahorias medianas
- 1 pimiento rojo
- Aceite de oliva al gusto
- 1 taza de caldo de pollo
- 1 hoja de laurel
- Sal y pimienta al gusto
Instructions
- In a large pot, heat some oil over medium heat.
- Add the chopped chicken and brown on all sides for about 10 minutes.
- While the chicken is browning, peel and slice the carrots and cut the pepper into strips.
- Once the chicken is browned, add the carrots and pepper to the pot.
- Stir well and cook for an additional 5 minutes.
- Add one cup of chicken broth and a bay leaf. Bring to a boil.
- Reduce the heat and cover the pot, allowing to simmer for 30 minutes.
- Check the cooking of the chicken and vegetables, adjusting salt and pepper to taste.
- Serve hot accompanied by white rice or mashed potatoes.
Notes
- This dish pairs well with rice or mashed potatoes.
- You can add other vegetables like peas or potatoes for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Pollo a la Jardinera, chicken, vegetables, traditional, healthy, easy recipe