Pollo Machiafavia

Pollo Machiafavia
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Flavors inspired by a meal I had at an old friend of the family's home. I thought it would make an easy, but very flavorful, healthy, and low-carb entree. This recipe uses the juices of seasoned, cooked vegetables to flavor and cook the chicken. This requires a frying pan with an accommodating depth and width for the vegetables and chicken, as well as a lid to maintain moisture and heat.
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Pollo Machiafavia
Flavors inspired by a meal I had at an old friend of the family's home. I thought it would make an easy, but very flavorful, healthy, and low-carb entree. This recipe uses the juices of seasoned, cooked vegetables to flavor and cook the chicken. This requires a frying pan with an accommodating depth and width for the vegetables and chicken, as well as a lid to maintain moisture and heat.
Servings Prep Time Cook Time Calories
10 minutes 30 minutes 344kcalPer
Servings Prep Time
10 minutes
Cook Time Calories
30 minutes 344kcal
Ingredients
Units:
Ingredients
Units:
Instructions
  1. Reduce to medium heat then add mushrooms & tomatoes and cover. Continue to cook for about 8 minutes or until vegetables are cooked.
  2. Heat a large, deep frying pan with the: 1. extra virgin olive oil 2. basil 3. oregano 4. garlic 5. onion 6. artichoke Cover and cook on medium-high heat for about six (6) minutes.
  3. Separate the cooked vegetables, keeping the liquid in the pan. Keep the vegetables warm while cooking the chicken.
  4. Add chicken breasts to the pan and cover. Allow to cook in the liquid until thoroughly cooked (roughly 8-10 minutes on medium).
  5. Serve chicken and vegetables together.
Recipe Notes

Made with ample moisture, so I decided to use orzo pasta & soak up the juices like a pallaea.

Please Share this Recipe!!! Use the links below