Pollo guisado – chicken stewed with tomato, potatoes and vegetables

Ingredients for 4 portions

• 900 gChicken legs, drumsticks and thighs, skinned
• to tasteSalt
• to tasteBlack pepper
• 1 tbspRapeseed oil
• 4Tomatoes
• ½Yellow onion
• 2 clovesGarlic
• ≈ 500 mlWater
• 1 cubeChicken stock
• 2Bay leaves
• 500 gPotato
• 2Carrots
• 150 gGreen peas, frozen

On the side

• 12Corn tortillas

Method

1. Blend the tomatoes with the onion, garlic and water until smooth.
2. Season the chicken with salt and pepper. Heat the oil in a wide pan over a medium-high heat and brown the pieces for 5 minutes a side.
3. Sieve the tomato sauce over the chicken, crumble in the stock cube and add the bay leaves. Bring to the boil.
4. Cover and simmer over a medium-low heat for 15 minutes.
5. Meanwhile, peel the potatoes and cut them into medium cubes, and peel and slice the carrots.
6. Add the potatoes and carrots, cover and simmer for 20 minutes, until almost tender.
7. Stir in the peas and simmer for 5 minutes more, until the potatoes are soft and the chicken is cooked through. Season with salt.
8. Meanwhile, warm the tortillas in a dry frying pan and wrap them in a tea towel.
9. Serve the chicken in shallow bowls with plenty of the broth and vegetables, with the warm tortillas.

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