Toledanas de Pollo (Toledanas with Chicken)

Ingredients

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 5g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large, deep skillet over medium heat.
2. 2.
   Add the chicken pieces to the skillet and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, minced garlic, and sliced red bell peppers. Sauté until the vegetables are softened.
4. 4.
   Stir in the diced tomatoes, tomato paste, smoked paprika, ground cumin, dried oregano, bay leaf, salt, and pepper. Mix well.
5. 5.
   Return the chicken pieces to the skillet, nestling them into the sauce. Cover the skillet and simmer for about 40 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the bay leaf and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces. This will add richness to the dish and prevent the chicken from drying out during cooking.

Tips & Tricks

• To add a smoky flavor, you can use smoked paprika instead of regular paprika.
• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the sauce.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Serve the Toledanas de Pollo with a side of crusty bread or steamed rice to soak up the delicious sauce.

Serving advice

Toledanas de Pollo is best served hot, straight from the skillet. Garnish with fresh parsley for a pop of color and freshness. Serve with a side of crusty bread or steamed rice to fully enjoy the flavorful sauce.

Presentation advice

Present the Toledanas de Pollo in a deep serving dish, allowing the vibrant red sauce to shine. Arrange the chicken pieces on top and sprinkle with fresh parsley for an appealing touch. Serve with a side of crusty bread or rice on a separate plate.