Chicken Tenderloins Primavera


  • ¾ cup of dry wine (vino seco)
  • adobo (seasoning for the chicken)
  • 2 garlic gloves
  • 2 spanish onions
  • 2 green peppers, 2 red peppers, 2 yellow peppers
  • chicken tenderloins (2 bags)

First you put some “adobo” to your tenderloins, then cut your peppers julianne style and the onions. Peel and smash the garlic. Then put everything in a big bowl together, the chicken,garlic,onion and the peppers and the dry wine and cover the bowl and put it in the fridge for 2 hours. Use a ...

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