Chicken in sauce

By foodiva

Ingredients

• 1 chicken medium (sort of kilo and a half)
• 6 tablespoons olive oil
• 2 medium onions
• 1/2 ajoporro stem (leek)
• 3-4 cloves of garlic
• 1/2 stalk celery (celery)
• 2 medium carrots
• 1/2 red pepper (capsicum) medium red
• 2 tablespoons tomato paste concentrate or
• 1 tablespoon all-purpose flour
• 2 cups chicken or vegetable broth
• 2 bay leaves
• 1 tablespoon paprika
• 1/2 tablespoon curry
• chili flakes or cayenne pepper to taste
• salt and pepper to taste
• See more at: http://amantesdelacocina.com/cocina/2013/04/pollo-en-salsa/#sthash.IqtgwhUb.dpuf

Details

Servings 1
Adapted from amantesdelacocina.com

Preparation

Step 1

Wash chicken well, remove all the skin and cut into prey. Try to get all dams remain the same size so they cook evenly. If you know not to do, ask your butcher to do it. You must wash each piece after cutting and before cooking, since the sectioning can escape fragments or splinters of bone that may not see and are dangerous to swallow . Reserve the other dams.

Cut all vegetables into brunoise .

Heat a large, high pot with a lid. Cover the bottom of the pan with olive oil and go browning the chicken slowly. Try to do it in batches so you have room to flip them over and brown them on all sides. Remove them from the pot and you're booking a separate dish.

In the same pot add a little more olive oil and brown the onion, leek (leek) and garlic until translucent. Then incorporates carrots, celery (celery), paprika (pepper) and stir.

Add the concentrate or tomato paste and mix.

Sprinkle the flour and you stir well so that it does not stick to the bottom of the pot.

Add broth, bay leaves, ground paprika, curry, chili flakes, salt and pepper. Let heated through and sauce begins to boil.

Enter the chicken and cook covered and simmer for 30-35 minutes or until you see the meat separates from the bone. If you have a pressure cooker, kitchen only for 20 minutes.

Try the seasoning and if necessary, add more seasoning.

Serve with your favorite pasta or steamed potatoes.

Serve and enjoy a very healthy and tasty food.

To prepare this recipe we use our cocotte Le Creuset which is wonderful pot made ​​of cast iron vitrified material that is perfect for cooking for the excellent distribution and heat retention. This pot can use both the burner and oven and cooking time is greatly reduced.

As always we wish you bon appetit and until next time !!!

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- See more at: http://amantesdelacocina.com/cocina/2013/04/pollo-en-salsa/#sthash.IqtgwhUb.dpuf