Chicken with tomato
If there is a chicken stew that takes us directly to our childhood, this one is it.
It is surely the chicken stew with tomato from our mothers or grandmothers, when not
There was soy sauce or at least we did not know it in these lands, soy sauce
fried tomato was the most popular.
Ingredients:
1 free range chicken, cut into pieces
2 garlic cloves
1 onion
100 ml of white wine
1 tablespoon tomato concentrate
800 g crushed tomatoes
400 ml chicken broth
Fresh parsley
Extra virgin olive oil
Black pepper
Salt
Preparation:
We cover the bottom of a casserole dish with extra virgin olive oil. We season a whole chicken cut into pieces with salt and pepper to taste.
We brown it well on all sides and set it aside. We continue until we finish all the chicken.
In the same oil, add a couple of chopped garlic cloves and brown them. Then add a chopped onion, a pinch of salt and stir.
When the onion is poached, pour in 100 ml of white wine and let it reduce for 5 minutes over high heat.
Next, add a tablespoon of tomato concentrate and stir.
Add 800 g of crushed tomatoes, mix well and season with salt and pepper to taste.
Cover and cook for approximately 15 minutes over medium-high heat or until the tomato is fried and drained of water. The time will depend on the quality of the crushed tomato or if you use natural tomato that has more water.
We already have this, it should look like this.
We add the chicken pieces back to the stewpan, also taking advantage of
the juices that the chicken has released.
Pour in 400 ml of chicken broth or until you see that almost all the chicken is covered.
Mix the broth with the tomato sauce, cover and let cook over low heat for 1 hour.
And here we have our delicious chicken with tomato. We sprinkle a little
chopped parsley on top and all that remains is to present it on the table with 2 or 3 loaves of bread. Dipping bread in this sauce is priceless.
