Chicken Chilindrón
Chicken and vegetables provide complete protein, fiber, and carotenoids, while olive oil helps keep the dish tender. This Spanish stew is rich, spicy, and suitable for a satisfying meal without a starchy side.
Cut the chicken (1000 g) into serving pieces. Chop the tomato (500 g), bell pepper (300 g), and onion (150 g), mince the garlic (10 g), and remove the seeds from the chili pepper (10 g) before slicing it.
Heat half of the olive oil (40 g) in a deep skillet and brown the chicken. Transfer it to a plate.
Add the remaining oil, sauté the onion, then add the tomato, bell pepper, garlic, and chili pepper. Cook the vegetables until tender and most of the liquid has evaporated.
Return the chicken to the skillet, cover, and simmer for about 25 minutes until cooked through. Add the ham (15 g), pour in the dry red wine (120 g), cook for another 5 minutes, season with table salt (6 g), and serve hot.
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