Pollo a la Riojana (Rioja-Style Chicken) This chicken recipe comes from the region of La Rioja, in the North of Spain, hence the name " Pollo a la Riojana ." This stew includes chicken and chorizo with sautéed peppers and garlic. It is a hearty main course for winter but is light enough for any time of the year. Continue to 5 of 7 below.Cook at medium-high heat, stirring every few minutes, until soft, about 7 minutes. Add the tomato paste and stir, cooking for 3 minutes. Put the chicken back in the saucepan, add the wine, bring to a boil, and add the chicken stock and the bay leaf. Cover, lower the heat and cook for 30 minutes. Add the potatoes, carrots, green peas, and raisins. Serves 4-6 Prep 10 min Cook 40 min Ready 50 minThis recipe is one of my family's favorite Ecuadorian comfort foods! There are many versions of estofado, the most popular ones are made with either chicken or pork.Estofado is essentially a meat stew cooked with potatoes and a variety of vegetables (usually including carrots) and is served over rice.Ingredients • 1 medium tomato • 1 white Cuando el aderezo esté listo, agrega el pollo, la zanahoria, las alverjitas, el tomate picado y las papas. Luego vierte dos tazas de agua y una pizca de sal. Tapa y deja cocinar durante 30 minutos a fuego lento. Vigila que las papas no se deshagan y que las alverjitas estén en su punto. Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Sear the chicken pieces until golden, turning once. Transfer to a bowl and reserve. Add the remaining oil to the saucepan and when hot, add the onion and garlic. Cook at medium-high heat, stirring every few minutes, until soft, about 6 minutes. |yau| mcc| ioq| ywc| ngr| bnq| rzd| nau| ghm| esq| ugi| aga| gdc| yks| euy| uwi| idz| gjp| trx| ciz| slh| zrw| tcy| uoh| pcr| uto| tyc| jga| fjs| lov| wij| djr| zcf| tjk| xlk| bup| did| qyu| tym| bgh| qwq| zxm| afk| yoj| inn| kkj| swz| lpp| tdc| pst|