Simple and tasty at its best, Spanish-style...
I've blogged this recipe, which I've had in my 5:2 group for a while, because it is how I learnt the real name of a 'Half Man, Half Goat'... make of that what you will!!! This is a classic Spanish dish, originating from Aragón. You can choose whether you use all red bell peppers (which are sweeter, and some say is the most traditional), or a mixture of red and green, or even all green for a slightly more peppery flavour. Choose chicken thighs for moist and succulent tasty meat, or chicken breast for a leaner, slightly quicker option.
Chilindron - the pepper and tomato sauce - is simple and yet soooo good - great hot or cold, and delicious with meat, chicken or fish - and if you're a vegetarian, you could just make the sauce and crack some eggs into it to poach shakshouka style for a delicious brunch, and mop up with crusty bread.
Serves four as a main meal, 275 calories per serving (if using chicken breast and Serrano ham. Add an extra 23 calories per portion if using skinless, boneless chicken thighs, and an extra 32 calories per portion if using rindless streaky bacon instead of Serrano ham). For a vegetarian version, with four medium eggs cracked in, it would be 178 calories per person.