Meat
Farmhouse Chicken with Corn and Peas
Chicken stewed with corn, pumpkin and peas, country style.
Gluten-free
Ingredients
- 4 free-range chicken pieces
- 1 cup corn kernels
- 1 cup peas
- 1 cup pumpkin (squash), diced
- 2 potatoes, diced
- 1 onion, sliced
- 2 garlic cloves
- 1 teaspoon ají de color (paprika)
- 1 teaspoon oregano
- 3 tablespoons oil
- 600 ml broth
- Salt, pepper and cilantro
Step-by-step
Using a different robot? Switch it here:
- Brown the chicken pieces in a pan on both sides and set aside.
- Put the garlic and onion in the mixing bowl, chop 4 sec/speed 5 and sauté with the oil 6 min/120°C/spoon speed.
- Add the ají de color and oregano and sauté 1 min/100°C/spoon speed.
- Add the browned chicken, pumpkin and broth and set 22 min/100°C/reverse/spoon speed.
- Add the corn, peas and potatoes, salt and pepper and set 18 min/100°C/reverse/spoon speed.
- Mash the pumpkin to thicken the sauce, add cilantro and serve.
Tips
- Free-range chicken gives a tastier broth but needs a few extra minutes of cooking.
- Serve with steamed rice or pan amasado bread on the side.
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