Chicken in broth is a delicious and typical way to prepare this traditional Latin American dish. With a slow and careful cooking process, you'll achieve an exquisite blend of flavors that will delight your palate.
Chicken in broth is a dish that combines citrusy and aromatic flavors, creating a unique and comforting mixture.
Its preparation requires patience and attention to achieve perfect cooking and a juicy, flavorful stew. Ideal for enjoying with family and sharing special moments around the table.
Chicken in Broth
Ingredients
3 pounds of Indian chicken in pieces
2 ½ pounds of White potatoes
8 ounces of Butter
8 Red tomatoes
5 Onions
5 Chiltomas
1 Chopped cilantro stems
3 Chopped oregano leaves
1 Bay leaf
10 Garlic cloves
2 Chopped celery stalks
6 ounces of Sour orange juice
4 ounces of Sweet orange juice
2 ounces of Lemon juice
4 ounces of Tomato sauce
1 tablespoon of Mustard
1 tablespoon of Worcestershire sauce
6 liters of Water
3 Chayote squash pieces
12 Chilotes pieces
½ pound of Sweet cream
8 ounces of Butter
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Wash the chicken with lemon and sour orange peels, rinse, and add lemon juice, sour orange juice, and crushed garlic.
Step 2 : Let it rest for 30 minutes.
Step 3 : Then sear the chicken pieces in a pot with butter and cook with 1 liter of water over high heat.
Step 4 : In a blender, mix chiltomas, onions, garlic, sweet orange juice, sour orange juice, lemon, mustard, Worcestershire sauce, and salt.
Step 5 : Add this mixture to the pot and continue cooking until the chicken softens.
Step 6 : Reduce the heat, set aside along with the broth.
Step 7 : Peel the potatoes, leave them whole, and sauté with butter, cilantro stems, tomato, onion, and chiltoma for 2 minutes.
Step 8 : Add the chicken and 2 cups of water, and cook for 20 minutes.
Step 9 : Then add the tomato sauce, bay leaf, oregano, celery, the reserved broth, pepper, and salt to taste.
Step 10 : Continue cooking for 30 minutes.
Step 11 : To prepare the stew, cook the chilotes in a pot with water for 10 minutes.
Step 12 : In a pan with butter, sauté tomato, onion, and chiltoma for 3 minutes.
Step 13 : Add the chilotes and continue cooking.
Step 14 : Add the chayotes and stir slowly.
Step 15 : When tender, add the cream, salt, and pepper to taste.
Step 16 : Let it cook on low heat for an additional 8 minutes.
Step 17 : To serve, accompany with rice and cooked green bananas.
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