Ingredients
- 3 pounds whole chicken, cut up
- 1/8 cup olive oil
- 4 tablespoons butter
- 1 carrot, sliced
- 2 cups onion, sliced
- 2 cups red bell pepper, sliced
- 28 ounces tomatoes, crushed (1 can)
- 1/8 cup white wine
- 1 cup chicken broth
- 2 pounds potatoes, peeled, chopped
- 15 ounces peas (1 can)
- Seasonings
- 1/8 teaspoon ground chili pepper
- 1 teaspoon sweet paprika
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh chives, minced
How to Make
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Step 1: Cut the chicken into 8 pieces, and in a deep pot heat the oil with the butter and brown them on all sides, doing it in batches if necessary.
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Step 2: Once done, return all the pieces to the pot and add the onion and the bell peppers cut into julienne strips, and carrots and cook for 5 minutes.
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Step 3: Add the wine, and add a little more oil in the pot if needed and sauté the vegetables .
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Step 4: Season to taste with ground chili and sweet paprika.
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Step 5: Stir to deglaze the bottom.
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Step 6: When the alcohol evaporates, add the broth and the crushed tomato.
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Step 7: Add the bay leaf, and the chopped potatoes, and cover the pan.
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Step 8: Cook approximately 15 minutes.
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Step 9: Add the peas and cook 5 more minutes.
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Step 10: Season to taste.
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Step 11: Serve and decorate with parsley and finely chopped chives.
We hope you enjoy this recipe!
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