, potatoes, carrots
Pollo a la Canasta with Potatoes and Carrots
Ingredients:
-2 lbs boneless, skinless chicken breasts
2-3 potatoes, peeled and diced
2-3 carrots, peeled and diced
1 onion, diced
1 bell pepper, diced
1 garlic clove, minced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1/2 cup white wine
1/2 cup chicken broth
2 tablespoons olive oil
Instructions:
1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 minutes on each side until lightly browned. Remove from heat and set aside.
3. In the same skillet, add the potatoes, carrots, onion, bell pepper, garlic, paprika, cumin, oregano, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
4. Add the white wine and chicken broth to the skillet and bring to a simmer.
5. Place the chicken breasts in the skillet and spoon the vegetables over the top. Cover the skillet with a lid and transfer to the preheated oven.
6. Bake for 30 minutes, or until the chicken is cooked through.
7. Serve the pollo a la canasta with potatoes and carrots. Enjoy!