Pollo a la cacciatora
Dinner | Italian
Este sabroso plato de pollo es facilísimo de preparar, así que es perfecto para una cena entre semana.
Ingredients
- 2 zanahorias, en cubitos
- 1 rama de apio, en cubitos
- 1 cebolla, en cubitos
- 3 dientes de ajo, machacados
- 2 ramitas de romero
- 1 pollo entero, cortado en 8 piezas
- 3 cucharadas de aceite de oliva
- 300ml de vino tinto
- 1 frasco de 700g de passata de tomate
- perejil fresco para decorar
- pan crujiente para acompañar
Directions
- Sazona las piezas de pollo con sal y calienta el aceite de oliva en una sartén grande. Fríe el pollo hasta que esté bien dorado.
- En la misma sartén, agrega la cebolla, el ajo, las zanahorias, el romero y el apio, tapa con una tapa y cocina por 5 minutos.
- Agrega el vino tinto y deja que se reduzca durante 5 minutos; luego añade la passata de tomate y sazona con sal y pimienta.
- Tapa y cocina a fuego lento por 30 minutos, o hasta que el pollo esté bien cocido por dentro.
- Sirve caliente con pan crujiente y decora con perejil fresco.
Recipe notes
Chicken breast
I’ve gone with breast here instead of thighs to keep this one lean. On average, thighs have about 44 more calories and 5g less protein per 100g, and once the chicken is sitting in a rich tomato sauce, you honestly won’t miss the difference. The trick with breast is not overcooking it, so cut it into even chunks and let it finish gently in the sauce. You can use chicken thighs if you prefer or a whole chicken cut into 8 pieces.
Olive oil (health tip from Adam Sullivan)
Olive oil is full of the good fats, but it’s also high in calories, around 165 per tablespoon. You don’t need to avoid it, you just need to measure it. It’s really easy to free-pour and end up using double what you need. One and a half tablespoons is plenty to sauté the veg and brown the chicken in a good saucier.
Passata
Passata is just smooth, strained tomatoes, so it gives you a silky sauce straight from the jar without any blending. Check the label and pick one that’s only tomatoes and salt.
Red wine vinegar
The red wine vinegar cuts through the sweetness of the tomato and caramelised veg and gives the sauce a bit of tang, a bit like a splash of wine would in a traditional cacciatore. If you don’t have any, white wine vinegar works too.