Chicken with Potato and Chilli
Ingredients:
1 kilos of skinless overcoats
Other Ingredients:
4 to 6 whole potatoes cooked in shell
3 peppers one red one green and one yellow. seeded and without the white veins cut into thin strips
1 garlic only white portion cut into thin slices
3 celery sticks without leaves
Sauce:
2 very ripe tomatoes without seedless skins,
½ pound grated or minced onion
1 whole medium carrot, serves to take the acidity
½ cup (tea) corn oil
1 cup chopped parsley
½ cup (tea) green onions, cut into slices
2 tablespoons oregano
1 tablespoon salt
1 tablespoon of pepper sauce or
1 or ½ fingered seedless finger pepper
1 piece of cinnamon stick (optional)
Way of preparing:
Remove all skin and fat from the chicken, then rinse with running water, put in the drainer to get out all the water.
Transfer to a bowl, put a glass of cachaça or vinegar, take the refrigerator for half an hour,
If you want to wash again, you do not have to.
Put a large pan on the fire with the oil as soon as it heated, go placing the chicken pieces with the bone, so that they stay in the bottom of the pan.
Do not leave the pieces one above the other.
Fry until golden.
Then add the chopped tomatoes to the carrot and the other ingredients the onion, garlic, pork, and celery (sautéed previously), the broth and half the salt, let it cook over low heat without stirring,
After 20 minutes, turn the cooking pieces on the other side. Finally add the sautéed peppers.
When you have 10 minutes left to finish cooking the sauce, add the herbs and the cinnamon stick.
Note :
You can use any piece of chicken, with or without the bones, however, can not leave the skins and fat, which is harmful to health.
It accompanies boiled potatoes and cucumber salad in cubes ..
Ingredients:
1 kilos of skinless overcoats
Other Ingredients:
4 to 6 whole potatoes cooked in shell
3 peppers one red one green and one yellow. seeded and without the white veins cut into thin strips
1 garlic only white portion cut into thin slices
3 celery sticks without leaves
Sauce:
2 very ripe tomatoes without seedless skins,
½ pound grated or minced onion
1 whole medium carrot, serves to take the acidity
½ cup (tea) corn oil
1 cup chopped parsley
½ cup (tea) green onions, cut into slices
2 tablespoons oregano
1 tablespoon salt
1 tablespoon of pepper sauce or
1 or ½ fingered seedless finger pepper
1 piece of cinnamon stick (optional)
Way of preparing:
Remove all skin and fat from the chicken, then rinse with running water, put in the drainer to get out all the water.
Transfer to a bowl, put a glass of cachaça or vinegar, take the refrigerator for half an hour,
If you want to wash again, you do not have to.
Put a large pan on the fire with the oil as soon as it heated, go placing the chicken pieces with the bone, so that they stay in the bottom of the pan.
Do not leave the pieces one above the other.
Fry until golden.
Then add the chopped tomatoes to the carrot and the other ingredients the onion, garlic, pork, and celery (sautéed previously), the broth and half the salt, let it cook over low heat without stirring,
After 20 minutes, turn the cooking pieces on the other side. Finally add the sautéed peppers.
When you have 10 minutes left to finish cooking the sauce, add the herbs and the cinnamon stick.
Note :
You can use any piece of chicken, with or without the bones, however, can not leave the skins and fat, which is harmful to health.
It accompanies boiled potatoes and cucumber salad in cubes ..
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