Pisto Toledano

A chicken stew (lit. hotch-potch) from Toledo.

Pisto Toledano

Servings:	Serves 4
Calories per serving:	471
Ready in:	1 hour 40 minutes
Prep. time:	20 minutes (incl roasting peppers)
Cook time:	1 hour 20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	31st October 2012

Best recipe review Fab tortilla dip 5/5 Best as a tapa dip! Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 3 tablespoons olive oil
• 900 g boneless, skinless, chicken breasts, diced and seasoned with salt and pepper
• 2 medium onions, diced
• Garlic to taste, diced (I used 3 bulbs)
• 4 red peppers, roasted, skins and seeds removed, and coarsely chopped
• 1 teaspoon dried oregano or 3 teaspoons if fresh
• 2 400 g tins chopped tomatoes
• 2 tablespoons white wine vinegar

Method

1. Heat the oil in a large saucepan to a medium temperature.
2. Add the chicken pieces and cook for about 15 minutes to brown them.
3. Add the onions and garlic and stew until the onions are beginning to soften - about 5 minutes or so.
4. Increase the heat and add the remaining ingredients.
5. Cook for about 5 minutes, then reduce the heat to medium-low.
6. Continue cooking, uncovered for around 50 minutes, until the chicken pieces are tender.

Serving suggestions

Serve with rice or noodles, or on its own as a tapa.

Variations

There are many regional variations of pisto using different vegetables such as aubergines, courgettes. Green bacon, pork tenderloin or fish is often used instead of chicken.

Chef's notes

If you can get nice, ripe, fresh tomatoes, then they are best, but peel them first.

Make sure that the temperature of the oil to which you add the chicken is not too hot or it will stick.

See also

• Get chicken pieces the economical way, joint the chicken yourself

Other Pisto recipes

• Pisto Toledano
• Pisto manchego
• Butternut squash pisto
• Tray-baked butternut squash pisto
• Pisto (TM) (a Thermomix recipe)
• Pisto montañes (TM) (a Thermomix recipe)

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