Chicken in broth is a delicious way to prepare this traditional Latin American dish. With a slow and careful cooking process, you will achieve an exquisite blend of flavors that will delight your palate.
Chicken in Broth is a dish that combines citrus and aromatic flavors, achieving a unique and comforting blend.
Its preparation requires patience and attention to achieve a perfect cooking and a juicy and flavorful stew. Ideal for enjoying with family and sharing special moments around the table.
Chicken in Broth
Ingredients
3 pounds of Pieces of indian chicken
2 ½ pounds of White potatoes
8 Butter
8 Red tomatoes
5 Onions
5 Bell peppers
1 Bunch of chopped cilantro
3 Chopped oregano leaves
1 Bay leaf
10 Garlic cloves
2 Chopped celery stalks
6 ounces of Bitter orange juice
4 ounces of Sweet orange juice
2 ounces of Lime juice
4 ounces of Tomato sauce
1 tablespoon of Mustard
1 tablespoon of Worcestershire sauce
6 liters of Water
3 Pieces of squash in chunks
12 Pieces of corn on the cob in chunks
½ pound of Sweet cream
8 ounces of Butter
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The chicken is washed with lemon and bitter orange peels, rinsed, and lemon juice, bitter orange juice, and crushed garlic are added.
Step 2 : Let it rest for 30 minutes.
Step 3 : Then the chicken pieces are sealed in a pot with butter and cooked with 1 liter of water over high heat.
Step 4 : In a blender, combine bell peppers, onions, garlic, sweet orange juice, bitter orange juice, lime, mustard, Worcestershire sauce, and salt.
Step 5 : This mixture is added to the pot and cooking continues until the chicken softens.
Step 6 : Reduce the heat, set aside with the broth.
Step 7 : Peel the potatoes, leave them whole, and sauté with butter, cilantro, tomato, onion, and bell pepper for 2 minutes.
Step 8 : Add the chicken, 2 cups of water and cook for 20 minutes.
Step 9 : Then add tomato sauce, bay leaf, oregano, celery, reserved broth, pepper, and salt to taste.
Step 10 : Continue cooking for 30 minutes.
Step 11 : To prepare the stew, boil the chunks of squash in a pot with water for 10 minutes.
Step 12 : In a pan with butter, sauté tomato, onion, and bell pepper for 3 minutes.
Step 13 : Add the squash and continue cooking.
Step 14 : Add the corn on the cob pieces and mix slowly.
Step 15 : Once they are soft, add the cream, salt, and pepper to taste.
Step 16 : Let it cook over low heat for another 8 minutes.
Step 17 : To serve, accompany with rice and cooked green bananas.
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