Pollo con Vegetales

Name: Pollo con Vegetales
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon olive oil; 1 yellow onion (large, thinly sliced); 2 clove garlic (minced); 1 red bell pepper (sliced); 1 green bell pepper (sliced); 1 pound Yukon Gold potato (peeled and cut into 1/2-inch cubes); 0.5 cup dry white wine; 1 cup chicken broth; 1 can diced tomatoes (undrained); 0.5 teaspoon dried oregano; 0.25 cup fresh parsley (chopped)

Tender chicken thighs cooked in a savory broth with colorful seasonal vegetables and potatoes, mimicking a 'pollo al disco' in a convenient skillet for a robust meal.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 4
Cuisine: Uruguayan
Difficulty: Medium
Cost: $4.13/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon olive oil
1 yellow onion (large, thinly sliced)
2 clove garlic (minced)
1 red bell pepper (sliced)
1 green bell pepper (sliced)
1 pound Yukon Gold potato (peeled and cut into 1/2-inch cubes)
0.5 cup dry white wine
1 cup chicken broth
1 can diced tomatoes (undrained)
0.5 teaspoon dried oregano
0.25 cup fresh parsley (chopped)

Instructions

Season chicken thigh pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add chicken and sear until golden brown on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
Add thinly sliced yellow onion and sliced red bell pepper and green bell pepper to the skillet. Sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
Deglaze the pan with dry white wine, scraping up any browned bits from the bottom. Cook until liquid is reduced by half, about 2 minutes.
Return chicken to the skillet. Add cubed Yukon Gold potatoes, chicken broth, undrained diced tomatoes, and dried oregano. Bring to a simmer.
Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and potatoes are tender. Stir occasionally.
Stir in fresh chopped parsley just before serving.
Serve hot, ensuring everyone gets a good portion of chicken, vegetables, and potatoes.

Notes

If you don't have dry white wine, you can substitute with an equal amount of chicken broth.

Nutrition (per serving)

Calories: 600
Protein: 45.1 g
Carbohydrates: 40.5 g
Fat: 30.2 g
Fiber: 7.1 g
Sodium: 880 mg
Saturated Fat: 8.5 g
Sugar: 9.8 g
Cholesterol: 160 mg