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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)
1

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

2

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

3

Add potatoes and white onions to remaining oil.

4

Sauté for 1-2 minutes.

5

Add chicken stock and bring to a boil.

6

Put chicken back in.

7

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

Ingredients

 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)

Directions

1

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

2

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

3

Add potatoes and white onions to remaining oil.

4

Sauté for 1-2 minutes.

5

Add chicken stock and bring to a boil.

6

Put chicken back in.

7

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

Chicken With Lentils
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