This dish proves, once again, that sometimes the simplest, humblest foods can be the tastiest. There isn't
anything fancy to this chicken stew; it is as universal in ingredients and cooking method as a dish can possibly be, and yet,
it's very good, the sort of comfort, homey food we can all enjoy.
- 4 Tbsp. oil
- 1 onion, chopped
- 1/2 tomato, chopped
- 1 tsp. parsley, chopped.
- salt & pepper to taste
- 1 chicken, in pieces
- 3 cups chicken broth
- 1 cup peas
- 6 potatoes, peeled and cubed
- 3 carrots, peeled and sliced
- 1/4 cup wine
- flour (optional)
In a large pot, heat the oil until hot. Add the onion, tomato and parsley. Season with salt and pepper, and cook,
stirring occasionally, until the onion starts to brown. Add the chicken pieces and brown on both sides. Add the broth and
peas, mix and cook for five minutes. Add the potatoes, carrots and wine, mix and cook, uncovered, until everything is cooked
through - 30 to 45 minutes. When ready, add flour to the sauce if you want it to be less liquid.
Adapted from this recipe at arecetas.
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