Pollo in Padella Recipe

Name: Pollo in Padella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons pine nuts; 1 ½ teaspoons fine sea salt; ½ teaspoon fresh coarse ground black pepper; 1 tablespoon dried oregano; 1 teaspoon celery salt; ½ teaspoon hot red pepper flakes; 3 lbs chicken pieces, cut up, washed and dried; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 medium onion, chopped; 3 small red potatoes, cut into quarters; ½ cup tomato sauce; 1 cup chicken broth or 1 cup dry white wine; 1 teaspoon sugar; 12 lb green beans, cut into thirds

Servings: persons

2 tablespoons pine nuts
1 ½ teaspoons fine sea salt
½ teaspoon fresh coarse ground black pepper
1 tablespoon dried oregano
1 teaspoon celery salt
½ teaspoon hot red pepper flakes
3 lbs chicken pieces, cut up, washed and dried
3 tablespoons olive oil
2 tablespoons lemon juice
1 medium onion, chopped
3 small red potatoes, cut into quarters
½ cup tomato sauce
1 cup chicken broth or 1 cup dry white wine
1 teaspoon sugar
12 lb green beans, cut into thirds

1
Toast pine nuts.
2
Combine salt, pepper, oregano, celery salt and pepper flakes in a small bowel.
3
Mix well and rub evenly over the chicken.
4
Heat oil in a cast iron skillet over medium high heat.
5
Brown the chicken pieces skin side down.
6
Add lemon juice and 1/2 cup water.
7
Cover the pan and simmer for 30 minutes, turning the pieces every 1o minutes.
8
Transfer the chciken to a platter.
9
Add onion and potatoes to pan, increase the heat to medium high and saute for 3 minutes.
10
Stir in the tomato sauce, chicken broth or wine and sugar.
11
Bring to a boil, stirring frequently.
12
Stir in the beans and return the chciken to the pan.
13
Cover and simmer over medium heat for about 10 minutes, until the beans are tender.
14
Serve with some of the sause and a sprinke of pine nuts over the top.

1298

kcal

Calories

Fat

112

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons pine nuts, 1 ½ teaspoons fine sea salt, ½ teaspoon fresh coarse ground black pepper, 1 tablespoon dried oregano, and more.

Yes, Pollo in Padella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pollo in Padella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions