POLLO CAMPERO | Cocina al día - Receta #7

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Cut the onion into squares, ensuring all pieces are the same size.

Cut the green and red peppers into squares, matching the onion size.

Fry the peppers in oil until they are well toasted, then remove from heat.

Fry the slices of bread until they are ready, then remove and set aside.

Season the chicken with salt and pepper, then coat it in flour.

Fry the chicken in hot oil until it is well browned.

In the same oil, sauté the peppers and season with salt.

Add the onion to the pan and adjust the seasoning with salt as needed.

In a mortar, crush the almonds into a paste, adding the fried bread one piece at a time while continuing to mash.

Add the garlic and parsley to the mortar and continue mashing until well combined.

Add wine and a tablespoon of vinegar to the mixture and mix well.

Add a bit of black pepper to the mixture.

Place the chicken in a pot with the sautéed vegetables and the almond mixture.

Cover the chicken with water and add the olives.

Let it simmer on low heat for 35 minutes, partially covered to allow some sauce to evaporate.

Slice the hard-boiled eggs and place them on top of the chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens