Pollo a la cacerola : Mediteranian Easy And Tasty
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Pollo a la cacerola : Mediteranian Easy And Tasty

A recipe for easy-to-prepare Mediterranean food, with natural and healthy ingredients. If you have not already tried this recipe we tell you step by step and with a video explaining.
If you want to know more recipes like this, here you can download our application of Chicken recipes:




Chicken is a soft meat with less fat than red meats, chicken recipes are ideal for children who often reject intense flavors. In the recipe you have onions, garlic, tomatoes, laurel. Basic ingredients in the Mediterranean diet.
As you will see, there are many ways to prepare the chicken to the pan, we present a recipe that has been very juicy and easy to prepare, with an attractive look that you can easily get at home.

pollo a la cacerola

If you follow the step by step that we are going to indicate in the recipe, you will have a delicious chicken and rich prepared in very little time.
Enjoy homemade cooking!

pollo a la cacerola : ingredients

  • 1,2 kg chicken cut into pieces
  • 6 cloves of minced garlic
  • 2 laurel leaves
  • 1 sprig of rosemary
  • 2 lemon juice
  • 2 medium chopped onions
  • 3 peeled, seedless and chopped tomatoes
  • A pinch of salt and pepper
  • Parsley
How to prepare pollo a la cacerola


In the first place, chop the chicken in quarters or smaller pieces. Then we will prepare it for maceration: place it in a container with chopped garlic, laurel, rosemary and lemon juice. Cover with paper film and reserve in the fridge for an hour, in this way the meat of the chicken acquires a special flavor.
After this time, fry a few cloves of garlic in abundant oil, when they are brown the withdrawals and add the pieces of the chicken to be browned.


When you have all the golden chicken, add the onion along with the ingredients of the chicken paired (sauce that has been left) and tomatoes.



Cook all ingredients over a soft fire, with the casserole covered, until the chicken is well cooked. Add the salt and pepper, sprinkle with chopped parsley. Let stand for a few minutes and serve.

About the author

William Johnson

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