Tantillo Recipes

Chicken With Lentils

April 7, 2016

Tantillo Recipes


4 boneless/skinless chicken thighs

8 ounces cooked lentils

3 ounces white onion (diced)

4 ounces baby Yukon gold potatoes (sliced)

4 ounces chicken stock

3 ounces Tantillo California Extra Virgin Olive Oil

2 ounces Italian parsley (chopped)


1Heat up Tantillo California Extra Virgin Olive Oil in sauté pan.

2Add chicken, and brown on all sides. Remove chicken from pan.

3Add potatoes and white onions to remaining oil.

4Sauté for 1-2 minutes.

5Add chicken stock and bring to a boil.

6Put chicken back in.

7Let simmer for 10-15 minutes. Add lentils and parsley.


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