Gallina con Guisantes

Ingredientes

• 1 kg chicken legs (drumsticks and/or thighs)
• 2 carrots, cut into 1 1/2-inch pieces
• 3 potatoes, quartered
• 1 bay leaf
• 1 pinch dried oregano
• 1 cup green peas (canned or fresh)
• 1 bunch leeks, sliced into pieces
• 4 cups good chicken or beef stock
• 2 cups flour (for dredging)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup butter
• 1/4 cup cooking oil
• 1 tsp MSG (optional, e.g. Ajinomoto)

Preparación

1. 1

   Pat the chicken legs dry. Season lightly with salt and pepper.

2. 2

   In a bowl, combine flour, salt, and pepper. Toss the chicken pieces until lightly coated.

3. 3

   Heat butter and oil in a large pot or Dutch oven over medium heat.

4. 4

   Fry the chicken in batches until golden brown on all sides. Remove and set aside.

5. 5

   In the same pot, add the carrots, leeks, bay leaf, and oregano. Cook briefly to release aroma.

6. 6

   Return the chicken to the pot and pour in the hot stock.

7. 7

   Bring to a gentle boil, then reduce to a simmer.

8. 8

   Simmer for about 20–25 minutes until the chicken is halfway tender.

9. 9

   Add the quartered potatoes and continue cooking until both chicken and potatoes are tender.

10. 10

    Stir in the green peas near the end of cooking (especially if canned) and simmer for a few more minutes.

11. 11

    Adjust seasoning with salt, pepper, and optional MSG.

12. 12

    The broth should be slightly thickened from the flour coating.

13. 13

    Serve hot with rice or crusty bread.