Pollo al chilindrón

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, drumsticks are often less expensive.

white wine

🥗Healthier: white grape juice

💰Cheaper: apple cider vinegar

Grape juice adds sweetness without alcohol, vinegar is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, vegetable oil is budget-friendly.

red bell peppers

🥗Healthier: yellow bell peppers

💰Cheaper: canned bell peppers

Yellow peppers have similar taste, canned are often cheaper.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chicken thighs and brown on all sides, about 5-7 minutes.

Remove chicken and set aside.

In the same skillet, add chopped onions and red bell peppers; sauté until softened, about 4-5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add chopped tomatoes and cook until they break down, about 5 minutes.

Pour in white wine and scrape up any browned bits from the bottom of the pan.

Return chicken to the skillet; add chicken broth, paprika, bay leaves, salt, and black pepper.

Bring to a simmer, then cover and cook for 25-30 minutes until chicken is tender.

Remove bay leaves and adjust seasoning if necessary.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level: