Recipes

Directions

For the potatoes:

1. Peel the potatoes and leave them to soak, changing the water for at least 4–5 hours

For the stew:

1. Chop the chicken and spice it with garlic powder and pepper on all sides.
2. For this recipe, you can use a fast cooker or a traditional pot: put the pot on medium-high heat with enough oil to brown the chicken on both sides (usually less than 10 minutes is enough) and set aside.
3. Peel and finely chop the garlic clove.
4. Peel the onion and cut into small pieces.
5. Peel and slice the carrot.
6. Remove the chicken from the pan, add the garlic, onion and carrot, using the oil from frying the chicken, until the onion is transparent and the carrots are soft.
7. Add the canned peas, washed and drained.
8. Cut the potato into wedges and add them to the pan along with the bay leaf.
9. Add a spoonful of paprika and stir.
10. Add the flour and cook for 2 minutes.
11. Add the red wine and turn up the heat until the alcohol evaporates (it will take a couple of minutes). Take the opportunity to stir the pan, removing anything that may have stuck to the pan.
12. Add the chicken and cover with a little water.
13. Leave to cook: in a normal pot, keep the heat on high until the stock starts to boil and then lower the heat to the minimum and leave to cook for about 30 minutes.
14. If you want a thicker stew, just leave to cook for a further 10 minutes.
15. Serve.