Homemade Chicken Stew with Bacon and Smoothied Tomato Sauce

60 min
This is a classic Peruvian home cooking stew, comforting and full of flavor. It consists of chicken prey (leg and find) first sealed to brown the skin and then slowly cooked in a thick red sauce. The sauce is prepared with a Creole dressing of onion, garlic, spices and a smoky touch of bacon and dried mushrooms. The base of the sauce is achieved by blending fresh tomatoes and peppers with chicken stock, giving it a vibrant body and color. The stew is finished cooking with potatoes, carrots and peas, resulting in a complete, juicy dish perfect to accompany with white rice.

INGREDIENTES

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4
Porciones

HERRAMIENTAS

  • + Large thick-bottomed pot with lid.
  • + Blender.
  • + Cutting board and knife.
  • + Kitchen tongs

INSTRUCCIONES

Step 1:

Season and Seal the Chicken. Season the chicken pieces generously on all sides with salt, pepper and cumin. Heat a stream of oil in the large pot over medium-high heat. Seal the chicken pieces, starting on the skin side, until they are golden brown. Remove them from the pot and set them aside.

Step 2:

Prepare the dressing. In the same pot, with the fat released by the chicken, sauté the onion and garlic over medium-low heat. Season with salt, pepper and cumin. Add the bay leaf and dried mushroom. Cook until onion is translucent.

Step 3:

Building Flavor. Add the chopped bacon and sauté for a few minutes. Add the dried oregano, tomato paste, chilli panca and yellow pepper. Cook for 5 minutes, stirring constantly, until the dressing is dark and fragrant.

Step 4:

Deglaze. Pour in the red wine (if using) and red vinegar. Scrape the bottom of the pot with a spoon to lift up any stuck flavor. Allow the alcohol to evaporate and the liquid to reduce.

Step 5:

Blend the Sauce. In a blender, place the tomatoes and red pepper in wedges, along with the chicken stock. Blend until you get a smooth sauce.

Step 6:

Start Cooking. Pour the liquefied sauce into the pot with the dressing. Mix well and return the sealed chicken pieces to the pot, placing them in the sauce. Cover the pot and cook on low heat for 15 minutes.

Step 7:

Add the Vegetables. Uncover the pot and add the potato pieces and carrot slices. Cover again and cook for 10 more minutes.

Step 8:

Tap Final. Add the peas, stir carefully, cover and cook for the final 5-10 minutes, or until the potatoes and carrots are tender and the chicken is fully cooked.

Step 9:

Serve. It serves one chicken prey per plate, accompanied by its vegetables and generously bathed in the braised sauce. Serve with a good portion of white rice.

TIPS

  • + Gold Seal = Deep Taste: Sealing the chicken tightly on the skin side over high heat is crucial. This golden crust (Maillard reaction) adds a lot of flavor to the final stew.
  • + The Secret of Bacon: Adding chopped smoked bacon to the dressing gives it an extra layer of deep, smoky flavor that enriches the entire sauce.
  • + Ripe Tomato: For the blended sauce, use well-ripened tomatoes. They will provide more sweetness and a more intense red color, balancing the acidity of the vinegar.
  • + Slow Cooking: Once you return the chicken to the pot, cook the stew over low heat and covered. This allows the chicken to cook slowly, to be tender and to absorb all the flavors of the stew.
  • + The Order of Vegetables: Add the vegetables according to their hardness: first the potatoes and carrots, and finally the peas so they don't overcook and keep their vibrant green color.