Pollo con Verduras
Pollo con Verduras Recipe
800g skinned boned free range chicken thighs
3 large sprigs thyme
2 carrots, peeled and diced 2cm
1 stick celery, thinly sliced
150g green beans, sliced 3cm
½ cup frozen peas, thawed
3 tablespoons sherry vinegar
8 tablespoons extra virgin olive oil
½ teaspoon sweet smoked paprika
1 clove garlic, finely chopped
1 tablespoon capers
1 roasted red capsicum, cored, deseeded, thinly sliced
3 tomatoes, peeled, cored, deseeded, diced 2cm
1 spring onion, thinly sliced
coriander sprigs for serving
Preheat the oven to 200°C
Heat 2 tablespoons of the oil in a large frying pan.
Add the chicken thighs side by side.
Tuck the thyme under the chicken
Brown each side of the chicken and place in the oven for 20 minutes or until cooked through.
Meanwhile, bring a medium sized saucepan of salted water to the boil.
Drop the carrots in and bring back to a rolling boil.
Add the celery and beans and bring back to the boil.
Add the peas, remove from the heat and drain well.
Place in a bowl and add the remaining ingredients except the coriander.
Mix well, taste and season.
Remove the chicken from the oven and place on a warm serving platter.
Spoon the vegetable mixture over the chicken, sprinkle with coriander and serve.