Stewed chicken breast with potatoes
A stew of chicken breast, potatoes, vegetables, and tomato, cooked over medium heat until the potatoes are tender.
Brown the chicken breast and prepare a sofrito before stewing it with the potatoes. The size of the pieces can affect the cooking time: check that the potatoes are tender and that the stew has boiled thoroughly.
Ingredient allergens
Allergen listDepends on the product
-
Eggs
White wine
-
Milk and milk products
White wine
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Sulphur dioxide and sulphites
White wine
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Chicken breast, Potatoes, Onion, Red bell pepper, Crushed tomato, Garlic, Olive oil, Water, Salt, Ground black pepper, Dried thyme, Bay leaf.
Method
- 01
Prepare the ingredients
Wash your hands and clean the surfaces and utensils. Keep raw chicken separate from other foods. Cut the chicken breast into pieces, chop the onion and garlic, cut the pepper, and peel and crack the potatoes.
Ready to continue when: All the ingredients are cut and ready to cook.
15 min - 02
Brown the chicken and make the sofrito
Heat the oil in a casserole. Add the chicken breast, salt, and pepper and brown the pieces on their sides. Remove the chicken. In the same casserole, cook the onion, garlic, and pepper until tender. Stir in the crushed tomato and cook until some of its liquid has reduced.
Ready to continue when: The chicken is browned on the outside and the vegetables are tender; the tomato looks less watery.
10 min - 03
Stew with the potatoes
Return the chicken to the casserole. Add the white wine and let it reduce. Stir in the thyme, bay leaf, water, and potatoes. Bring the stew to a boil, cover, and cook over medium heat until the potatoes are tender and the chicken is thoroughly cooked. If the liquid reduces too much, add a little water.
Temperature: 70 °C / 158 °FReady to continue when: The stew has boiled and the potatoes are easily pierced with a fork; the chicken is thoroughly cooked.
30 min - 04
Rest and serve
Turn off the heat and let the stew rest before serving. If it will not be eaten immediately, keep it hot above 60 °C or refrigerate it promptly; do not leave it at room temperature for more than 2 hours.
Temperature: 60 °C / 140 °FReady to continue when: The stew has rested and is served hot.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- Este es el tiempo máximo que puede conservarse el pollo en el refrigerador, según los expertos www.eltiempo.com/cultura/gente/cuanto-tiempo-se-puede-conservar-el-pollo-cocido-en-el-refrig…
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State: Published after documentary validation; no “Tested” label is shown.