INGREDIENTS
- – 1 entire rooster.
- – 1 cup of dry white wine.
- – 1 purple bell pepper minimize into julienne.
- – 1 inexperienced bell pepper minimize into julienne.
- – 1 onion minimize into julienne.
- – 2 cloves of garlic minimize 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 Laurel leaves.
- – Salt and pepper.
- – Olive oil, salt and pepper.
PORTUGUESE CHICKEN with plenty of taste and this nonetheless life recipe that seems spectacular!
PROCEDURE:
1. Lower the rooster into items (dividing the legs from the thighs and the bone-in breasts into three), season and coat the items with a mix of spices and slightly little bit of oil.
2. In a saucepan or saucepan, sauté onions and garlic, add the rooster 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.
4. Add the potatoes to the container and pour within the broth till the complete preparation is roofed.
5. Modify every thing with salt and pepper plus a sprinkle of oregano.
6. Prepare dinner for 1 hour at a delicate boil.
