Expecting a big dinnertime crowd? Put this Chicken Chilindrón on the menu and you'll have an easy, saucy stew for a dozen.
What You Need
Original recipe yields 12 servings
2 chicken s (3 lb. each), cut into 12 pieces each
2 tsp. salt
2 tsp. black pepper
1/4 cup olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
3 medium tomatoes, peeled, seeded and chopped
1 pkg. (10 oz.) OSCAR MAYER Smoked Ham, chopped
3 medium red bell pepper s, seeded, cut into strips
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Let's Make It
Sprinkle chicken evenly with salt and black pepper; set aside. Heat oil in large Dutch oven on medium-high heat. Add chicken; cook until evenly browned, turning occasionally.
Add onions and garlic; cook and stir 2 min. Add tomatoes and ham; mix well. Reduce heat to medium; cook 5 min., stirring occasionally. Add red peppers; stir. Cover.
Simmer 20 min. or until chicken is cooked through (180°F). Uncover; cook an additional 10 min. or until sauce is slightly thickened.
Substitute 1 drained can (14-1/2 oz.) diced tomatoes for the chopped fresh tomatoes.
This dish originated when the Spanish Conquistadors returned from the New World with peppers and tomatoes.
Substitute 8 slices OSCAR MAYER Bacon, chopped, cooked and drained, for the chopped ham.
Serve with a mixed green salad and whole wheat roll.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.