Polvorosa de Pollo with a Twist

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts 500g (1.1 lb) boneless, skinless chicken breasts
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• Salt and pepper to taste Salt and pepper to taste
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 100g (7 tablespoons) unsalted butter, cold and cubed 100g (7 tablespoons) unsalted butter, cold and cubed
• 50g (1/2 cup) grated cheese (such as cheddar or Gouda) 50g (1/2 cup) grated cheese (such as cheddar or Gouda)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 10g)
• Carbohydrates: 20g (Sugar: 4g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Cut the chicken breasts into small cubes and add them to the skillet. Cook until the chicken is browned on all sides.
4. 4.
   Sprinkle the paprika, ground cumin, dried oregano, salt, and pepper over the chicken. Stir well to coat the chicken evenly with the spices.
5. 5.
   Pour the canned diced tomatoes into the skillet and stir to combine. Simmer for 10 minutes, allowing the flavors to meld together.
6. 6.
   In a separate bowl, combine the all-purpose flour, cold cubed butter, and grated cheese. Use your fingertips to rub the ingredients together until they resemble coarse crumbs.
7. 7.
   Transfer the chicken mixture to a baking dish. Sprinkle the crumble mixture evenly over the top.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the crumble topping is golden brown and the chicken is cooked through.
9. 9.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken breasts — To ensure tender and juicy chicken, avoid overcooking. Cook until the chicken is just cooked through to prevent dryness.
• Crumble topping — Make sure the butter is cold and cubed to achieve a crumbly texture. Avoid overmixing the crumble mixture to maintain its texture.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• Customize the crumble topping by adding herbs like thyme or rosemary for extra flavor.
• Serve the Polvorosa de Pollo with a side of fresh salad or steamed vegetables to balance the richness of the dish.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner option.
• Experiment with different types of cheese, such as Parmesan or Monterey Jack, to vary the flavor of the crumble topping.

Serving advice

Serve the Polvorosa de Pollo hot, straight from the oven. Garnish with fresh parsley for a pop of color and added freshness.

Presentation advice

Present the Polvorosa de Pollo in individual baking dishes or on a large serving platter. The golden-brown crumble topping should be visible, enticing guests with its inviting texture. Accompany the dish with a sprig of fresh parsley for an elegant touch.