Braised chicken with potatoes (pollo a la cacerola)
Chicken legs browned, then simmered under a lid with onion, peppers, carrot, tomato and white wine, with potatoes cooked in the same sauce.
- 1 h 25Time
- 41 minHands-on
- 4Portions
- 48 gprotein per portion
- 750kcal per portion
Ingredients for 4 portions
- 1.2 kgChicken legs, jointed into thighs and drumsticks
- to tasteSalt
- to tasteBlack pepper
- 2 tbspRapeseed oil
- 2Yellow onions, chopped
- 1Bell pepper, in strips
- 2Carrots, sliced
- 3 clovesGarlic, finely chopped
- 2Tomatoes, chopped
- 1 tspPaprika
- 200 mlWhite wine
- 1 cubeChicken stock
- ≈ 400 mlWater, hot
- 2Bay leaves
- 1 tspOregano
- 800 gPotato, in large chunks
- 2 tbspParsley, chopped
Method
- Season the chicken. Heat the oil in a large casserole and brown the pieces in batches for about 12 minutes, until the skin is golden. Lift them out.
- In the same casserole, soften the onions, pepper and carrots for 8 minutes, then add the garlic and cook for 1 minute more.
- Add the tomatoes and paprika and cook for 3 minutes. Pour in the wine and let it bubble for 2 minutes.
- Return the chicken to the pan, add the stock cube dissolved in the hot water, the bay leaves and oregano and bring to the boil.
- Cover and simmer over low heat for 20 minutes.
- Meanwhile, peel the potatoes and cut them into large chunks.
- Add the potatoes, cover and simmer for 25–30 minutes more, until the potatoes are tender, the chicken is cooked through and the sauce has thickened.
- Sprinkle with parsley and serve.
