Roast Chicken Thighs with Lentil Stew - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón.
Ingredients
- 6 tbsp. extra-virgin olive oil
- 2 slice thick-cut bacon
- 1 small onion
- 1 qt. chicken stock or broth
- 8 clove garlic
- 1 tbsp. chopped garlic
- 1 medium carrot
- 1 small leek
- 1 large green bell pepper
- 1 c. green lentils
- 1 sprig thyme
- 4 large chicken thighs
- pimentón de la Vera
- 2 tsp. sherry vinegar
Instructions
- Preheat the oven to 450 degrees F. In a large saucepan, heat 1 tablespoon of the oil. Add the bacon and cook over moderate heat until golden brown, about 4 minutes. Add the onion and cook, stirring, for 3 minutes. Add the stock, whole garlic cloves, carrot, leek, bell pepper, lentils, and thyme and bring to a boil. Simmer over low heat for 30 minutes.
- Meanwhile, in a baking dish, drizzle the chicken with 1 tablespoon of oil and season with salt and pimentón. Roast on the top rack for about 40 minutes, until cooked through.
- Discard the thyme sprig from the lentils. Transfer the garlic, carrot, leek, and bell pepper to a blender. Add 1/4 cup of the cooking liquid and puree. Drain the lentils and return them to the pot. Stir in the pureed vegetables.
- In a small skillet, heat the remaining 1/4 cup of oil. Add the chopped garlic and cook over low heat for 1 minute. Add 1 teaspoon of pimentón. Scrape the mixture into the lentils and simmer for 5 minutes. Add the vinegar and season with salt. Serve the lentils in bowls topped with the chicken.
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