Chicken stew with potatoes and sauce: a classic recipe

Welcome to Paulina cuisine friends and friends! In today's episode we present the richest chicken stew in the universe. This typical Latin American dish, its ingredients are super easy and economical to get. Surely you have the recipe for your grandmothers, which are the best in the world. But they can mix that recipe with this and Uff friends. They will break it.

This chicken stew can be done by the most complicated with the kitchen. And if they don't put potatoes, they can do in more quantity and take freezer in small portions to have a stew whenever you want.

If you don't know where to start, here is the final guide!

Tips for the best chicken stew of your life

Learn how to make a chicken stew is easier than you think. Stofo a chicken has no secrets, but it is very likely that you have ever been left without the taste you were looking for. How to make the chicken stew not unravel or dry? Here we go.

1. There is no good stew without a good base: the most used is onion, garlic and tomato. But we can add carrot, meor or what they like best. Another thing that gives it a rich taste is the white part of the leek, but be careful not to burn. The leek burns fast and is not good.
   Vegetables are one of the most delicate parts of a good stew stew, each has its cooking point and, if they are not respected, it is easy for you to end with a mash in which a vegetable from another is not distinguished. For that you have to have attention in the cuts of the vegetables, and cook them in order so that each one has their right point and cooked uniformly.
2. Drawing the chicken well is indispensable: sealing the chicken of all parts is a primary point. A little olive oil and not move the pieces until they are well golden. That will give you a completely different taste. You will accentuate the taste and give it the touch we are looking for.
3. Give it a special touch to make it unique: the herbs you use will give you the touch that characterizes you. You have to keep in mind that those you use do not have to cover the taste of the meat but to accompany it. Aromatic herbs such as thyme, rosemary or laurel must be added to the principle of cooking since they need cooking time -better with the whole branch to be able to remove them before serving. Mixtures like the curry in pasta provide a lot of different flavors and aromas so they are ideal to give a twist to your stew!
4. If you want to do it in an authentic way , instead of doing it in the hornal, you can try doing the baked chicken stew. In this way we make the skin toasted, the ingredients are caramelized and the juice is concentrated.
   For this, the oven pot must be taken, after the passage in which the tomato sauce is added, instead of covering the pot and leaving it in the hornal, it is uncovered and goes to a low oven until the potatoes and chicken are cooked. More or less for 50 minutes.
   It's pure flavor!
5. Remove excess fat: with a spoon, remove all fat. It will not fall so heavy and the taste will be much softer!
6. Something you can do and that gives it a special touch is to toast some dry fruit and add it to the presentation . Not before, so it does not get wet. You put something crispy above and look delicious!

Are you encouraged to try this chicken stew recipe? Tell us in comments, what other tricks know! We read next

Gabu

Assistant

Ingredients for chicken stew

It is delicious!

• 5 chicken dams
• 1/2 kg of potatoes
• 2 onions
• 1 red bell pepper
• 3 garlic cloves
• 3 tomatoes
• 1 carrot
• Salt
• Pepper
• Broth or water necessary quantity
• 1/2 glass of white wine
• Fresh parsley
• 2 bay leaves
• Olive oil
• Oregano
• Optional: peas

How to make chicken stew with potatoes

In sauce and with potatoes!

1. In a saucepan put a splash of olive oil and brown the chicken pieces. Reserve to the side.
2. In the same saucepan add a little more oil, if necessary, and add all vegetables (except tomato and potato) cut into julienne.
3. Once the onion is transparent, add the crushed or chopped tomato, chicken and season pieces. Add the bay leaves.
4. Add the glass of white wine and cook until you no longer feel the smell of alcohol. Add broth to cover and add the peeled potatoes and cut into large cubes. Cover and lower the heat.
5. Cook for approximately 30 minutes. Until the chicken is click and get transparent liquid and the potatoes are tender.
6. Rectify the flavors, add the peas and let stand for a while before serving.