INGREDIENTS
- – 1 entire hen.
- – 1 cup of dry white wine.
- – 1 purple bell pepper reduce into julienne.
- – 1 inexperienced bell pepper reduce into julienne.
- – 1 onion reduce into julienne.
- – 2 cloves of garlic reduce into slices.
- – 2 fruit tomatoes with out pores and skin.
- – 4 potatoes peeled into thick slices.
- – Spices (turmeric, paprika and curry).
- – Vegetable or poultry broth (1 jar.)
- – Oregano.
- – 2 bay leaves.
- – Salt and pepper.
- – Olive oil, salt and pepper.
- – Cornstarch 1 tbsp.
Discover ways to put together a basic and scrumptious PORTUGUESE CHICKEN following the recipe under
PROCEDURE:
1. Reduce the hen into items (dividing the legs from the thighs and the bone-in breasts into three), season and coat the items with a combination of spices and a little bit little bit of oil.
2. In a saucepan or saucepan, sauté onions and garlic, add the hen and cook dinner over medium warmth on either side till calmly browned.
3. Add the wine and let the alcohol evaporate. Add the bay leaf, bell peppers and quartered tomatoes. Add the broth till the preparation is roofed. Regulate every thing with salt and pepper plus a sprinkle of oregano.
4. Cook dinner for 1 hour at a mild boil, including 1 tablespoon of cornstarch to make the broth thicker.
5. Add the potatoes to a plate with a little bit oil and pour within the broth till all the preparation is roofed.
6. Serve the hen with the well-browned potatoes and end with the parsley.
