If you’ve already translated the name of this dish then it’s time to grab your garden veg and prepare to make a scrumptious chicken meal.
- 500 grams deboned chicken pieces,
- 3 medium potatoes,
- 3 large carrots,
- 1 onion
- 100 grams peas,
- 1 small tin of pimiento del piquillo (roasted red pepper)
- salt and black pepper,
- olive oil,
- 1 glass cognac,
- 1 Chicken Cube
1, Gently fry the chicken pieces for one minute and add the sliced carrots and finely sliced onion and fry for a few minutes.
2, Add the peas, and pimiento del piquillo, stir well add the cognac and boil for one minute then add the chicken stock to cover the ingredients in the pan. Adjust salt and pepper and simmer until tender.
3, Fry the diced potatoes in a deep frying pan and when ready tip into the chicken casserole and mix through. The deep fried texture of the potatoes goes well when mixed with the stew.
If you prefer you may make chips or roast potatoes.
Recipe by Ana Maria Morro