Spanish-style chicken casserole

Gina Ball
Delicious fusion of flavors that makes this recipe a success every time I prepare it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 Tyson® chicken breasts (boneless and skinless), cooked and shredded
  • 1 head garlic
  • 500 grams tomato
  • 250 grams chickpeas, cooked and peeled
  • 1 can red bell pepper
  • 2 potatoes, cooked and cut into cubes
  • 1 onion
  • 150 milliliters olive oil
  • 15 olives
  • 10 capers
  • salt
Preparation
40 mins
20 mins
Medium
  • In a pot, heat olive oil over low heat.
  • The peeled and finely chopped garlic is fried.
  • Add the onion cut into julienne strips.
  • The olives cut into four parts and the capers halved are also fried.
  • The tomatoes are blended and added to the previous mixture that should be well-fried, and add the peppers.
  • The potatoes are boiled whole and once cooked and peeled, they are cut into not very large cubes.
  • The cooked and shredded chicken breasts are added to the pot to simmer for a few minutes.
  • Then add the chickpeas and potatoes, and mix without beating, adding salt to taste.
  • Let it rest with the pot covered until serving time.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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