Dinner

Pollo Rojo (Mexican Red Chicken) is for Dinner.

Pollo Rojo (Mexican Red Chicken) takes 30 minutes to prepare.

Pollo Rojo (Mexican Red Chicken) takes 60 minutes to cook.

Pollo Rojo (Mexican Red Chicken) makes 4 servings.

The ingredients for Pollo Rojo (Mexican Red Chicken) are:

4 red capsicums (or 435g jar of fire roasted red peppers)
cooking oil spray
8 skinless chicken thighs (or lovely legs)
2 tablespoons plain flour
salt & pepper to season
1 teaspoon chilli flakes
1 teaspoon ground cumin
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 tablespoons tomato paste
400g can diced tomatoes
2 cups chicken stock

parsley leaves to garnish
basmati rice to serve

Here is how you make Pollo Rojo (Mexican Red Chicken):

- Pre heat oven to 200 degrees C. Spray capsicums with cooking oil and roast on an oven rack for 45 minutes or until lightly blackened. Transfer to a bowl, cover with plastic wrap and set aside to cool. Remove skin and seeds, then slice flesh. (or use jar of fire roasted red peppers)- Dust chicken in flour and season with salt & pepper. Set a large frying pan over a medium heat and spray lightly with cooking oil. Fry chicken pieces for 4 minutes or until sealed, and then transfer to a casserole dish.- Add spices, oregano, tomato paste, tomatoes and stock to dish, then bake for 30 minutes. Reduce oven to low, then cook for a further 30 minutes or until sauce thickens. Fold in capsicum, garnish with parsley, then serve on a bed of basmati rice. Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user OWAN30.

The nutritional information for Pollo Rojo (Mexican Red Chicken) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 238.6

• Total Fat: 6.1 g
• Cholesterol: 114.5 mg
• Sodium: 1,068.2 mg
• Total Carbs: 13.6 g
• Dietary Fiber: 1.5 g
• Protein: 31.0 g