So i’ve waxed poetic about casa de bandini, and their amazing arroz con pollo. And this is my version of their pollo (with peppers). It tastes best served over arroz, however, it stands alone.

You could eat this in tortillas. You could eat this by itself. And you can eat it in its intended form. Regardless of how, just eat it.

Ingredients:

4 Tbsp butter

3 large chicken breasts

3 Tbsp avocado oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp ground coriander

1/2 tsp mexican oregano

1 tsp paprika

1/2 Tbsp trader joe’s onion salt

4 bell peppers, stemmed, seeded, and sliced (I use a mix of different colors, but you can use whatever)

3 large tomatoes, sliced into 8ths lengthwise

1 onion, peeled, halved, and sliced

3 Tbsp avocado oil

1 tsp salt

1/2 tsp paprika

1 cup chicken stock

Directions:

In a large bowl, combine chicken breasts with 3 Tbsp avocado oil, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp ground coriander, 1/2 tsp mexican oregano, 1 tsp paprika, 1/2 Tbsp trader joe’s onion salt.

In a separate bowl combine peppers, tomatoes, and onions with 3 Tbsp avocado oil, 1 tsp salt, and 1/2 tsp paprika.

Heat a large brasier or saucepan on medium high heat with 4 Tbsp of butter. Once butter is melted, add in chicken. Brown chicken on both sides about 4 minutes each. Once chicken has browned, remove from pan and set aside.

Add vegetables to the pan. Sauté for 5 minutes. Add chicken and 1 cup chicken stock back to pan. Turn heat to medium and cover.

Cook until chicken reaches 165 degrees. About 15 minutes.