How to cook a delicious sweaty chicken

Step 1 : In a pot with water, cook the chicken pieces along with 1 onion, 2 chili peppers, 3 garlic cloves, 2 tomatoes, celery, 1/2 cilantro sprig, mint, bouillon, bay leaves, and salt to taste.

Step 2 : Cover the pot and boil everything for 30 minutes.

Step 3 : Then, shred the chicken breast and reserve one cup of broth.

Step 4 : In a skillet, add 2 tablespoons of oil and sauté 8 garlic cloves and 6 tomatoes.

Step 5 : After 2 minutes, add 3 chili peppers, 3 onions, the shredded chicken pieces, the shredded breast, and the broth.

Step 6 : Cover and let cook on low heat for 20 minutes.

Step 7 : Season with Worcestershire sauce, pepper, salt, and cumin to taste.

Step 8 : Mix everything, cover, and continue cooking for another 5 minutes on low heat.

Step 9 : To prepare the stuffed potatoes, cut the boiled potatoes in half and scoop out the pulp with a spoon to create a hollow.

Step 10 : Fill them with 6 tablespoons of sautéed chicken breast, mashed potato pulp, and mozzarella cheese.

Step 11 : Bake for 2 minutes until the cheese melts.

Step 12 : For the filled plantain empanadas, boil 2 plantains with salt, mash to form a fine dough, and make small tortillas.

Step 13 : Add 6 tablespoons of the sautéed chicken from earlier, fold to form empanadas, and seal the edges well.

Step 14 : Fry in oil on both sides for 2 minutes and drain excess oil with paper towels.

Step 15 : For the plantain and chicken hash, cut 1 plantain into cubes and cook in a pot with 2 tomatoes, celery, 1 chili pepper, cumin, salt, and pepper to taste.

Step 16 : Cover and cook on low heat for 5 minutes.

Step 17 : Then add the plantain and the remaining shredded chicken, stir, cover, and cook on low heat for another 5 minutes.

Step 18 : Finally, add cilantro and let rest for 2 minutes.

Step 19 : To serve, offer the stuffed potatoes, potato empanadas, plantain with chicken hash, and the broth with chicken pieces separately.