traditional chicken stew
We love traditional dishes and traditional stews, although day-to-day life makes many people not want to cook due to lack of time. So from Cocina con BRA we want to encourage you to make spoon dishes, stews and broths without fear of time. That's why today we bring you a finger-licking stew made in a pressure cooker that won't take you more than 30 minutes.
Ingredients
- 1 free range chicken in pieces
- 1 onion
- A piece of red pepper
- 1 garlic
- 200 g of crushed tomato
- 1 carrot
- 2 potatoes
- A glass of white wine
- 1 teaspoon of oregano
- 1 sprig of rosemary
- 1 bay leaf
- Chopped parsley
- extra virgin olive oil
- Black pepper
- Salt
- Chicken soup
- Boiled rice to accompany
Preparation
- We put a splash of extra virgin olive oil in our pressure cooker Tekna. Season the chicken and brown it. We remove and reserve.
- In the same oil, fry the chopped onion for 5 minutes with a pinch of salt. Next, add the chopped red pepper and fry it for 5 more minutes over medium heat. Once the time has passed, add the minced garlic and fry for another 2-3 minutes. Then add the crushed tomato and fry for 10 minutes. Add the white wine and let it reduce for 5 more minutes together with the oregano, rosemary and bay leaf.
- Once the time has passed, we add the chicken again together with the peeled and sliced carrot and the mashed potatoes. Cover with chicken broth, cover the pot and cook for 12 minutes from when the spout comes out, pressure 2.
- Crush the sauce and serve with white rice, sprinkle a little chopped parsley.
Photos and recipe by MJ .
J. Angel on
He usado lo olla rápida Tekna por primera vez, la receta ha sido la de pollo tradicional y tengo que decirles que se tarda 60 minutos en confeccionarla, no 30.
También comentarles que he llenado la olla hasta la marca de mínimo y a quedado todo el caldo., al ser plato para una persona ha quedado muy aguado, mi pregunta es ¿Hay que llenar hasta la marca de mínimo obligatoriamente?
J. Angel on
He usado lo olla rápida Tekna por primera vez, la receta ha sido la de pollo tradicional y tengo que decirles que se tarda 60 minutos en confeccionarla, no 30.
También comentarles que he llenado la olla hasta la marca de mínimo y a quedado todo el caldo., al ser plato para una persona ha quedado muy aguado, mi pregunta es ¿Hay que llenar hasta la marca de mínimo obligatoriamente?