Estofado of chicken with Potatoes
Ingredients
1 Chicken (3 pounds)
Coriander
Tomatoes cut in 1 inch squares
1 medium Red onion
1 teaspoon of dry oregano
1 green pepper cut in little pieces
1 teaspoon of shopped Garlic
Sugar
1 teaspoon of cumin
Sea Salt and pepper to taste
Basil
1 bay leaf
Potatoes in quarts
1 small can of tomato paste
1 cup of Ketchup
1. First scrub the chicken with sea salt wash with abundant water. The salt prevents the typical scent of the chicken. Dry it with paper towel and cut it in small portions.
2. In a very hot frying pan it fries the chicken along with the onion, green pepper, garlic, basil, bay leaf, cumin, salt and pepper (I do not use any oil as the chicken has their own grease, but if you like use two tablespoons of canola oil or the one you normally use at home or even butter, do not use olive oil as it breaks down and the taste is not the same) cook until the chicken gets a golden color for about 10 minutes.
3. Add the Potatoes and tomato paste and with the same can measures the same amount of water, add a glass of red wine, ketchup, and sugar to taste, mix well.
4. Put the chicken in the oven, covered, for 20-30 minutes to 375F or until the chicken and potatoes are tender, then uncover and cook for 5 more minutes.
5. Serve over a pile of white rice and goes perfect with a glass of wine Marquez de Caceres (this a Spanish wine and have a earthy flavor that combines perfectly)
Enjoy it!!
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