Receta fácil de estofado de pollo

Ingredientes

• 400 gram chicken thighs or breast
• 2 tablespoon all purpose flour
• 2 tablespoon olive oil
• 2 tablespoon celery stalk, finely chopped
• 1 tablespoon minced garlic
• 1 sprig thyme
• 1 inch cinnamon stick
• 1 bay leaf
• 1 small size onion, finely chopped
• 1 medium size carrot, finely chopped
• 1 small size zucchini, finely chopped
• 1/4 Cup green peas (fresh or frozen)
• 1 large size potato, diced
• 2 Cup chicken stock or bouillion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt or to taste
• black pepper to taste
• Handful of parsley, chopped

Preparación

1. 1

   Clean the chicken. Pat the chicken dry with a paper towel. Coat them with flour. Gently tap the chicken on kitchen counter

2. 2

   Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.

3. 3

   Sear chicken until golden brown on both sides (about 4–5 minutes per side). Remove the chicken and set aside on a platter.

4. 4

   In the same pot, add the minced garlic, celery, cinnamon, thyme, and onion. Sauté until translucent, about 2–3 minutes or until fragrant.

5. 5

   Add the carrot, beans, zucchini, and saute for a minute. Do not add potato and green peas at this stage.

6. 6

   Deglaze the pot with a splash of chicken broth, scraping up any browned bits stuck to the bottom (these add rich flavour!).

7. 7

   Return the chicken to the pot. Add the cubed potatoes, green peas, salt, pepper, remaining chicken broth, and oregano. Bring the stew to a gentle boil.

8. 8

   Lower the heat to a simmer, cover, and cook for 15 – 20 minutes. The stew is ready when the chicken is tender and the potatoes are cooked through. Taste the stew and adjust salt and pepper to your liking.

9. 9

   Ladle the warm stew into bowls, sprinkle fresh parsley, and enjoy with crusty bread