Gallina con Guisantes

A comforting classic that brings together history, home cooking and that unmistakable tomato richness in every bite.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Pat the chicken legs dry. Season lightly with salt and pepper.
2. 2In a bowl, combine flour, salt, and pepper. Toss the chicken pieces until lightly coated.
3. 3Heat butter and oil in a large pot or Dutch oven over medium heat.
4. 4Fry the chicken in batches until golden brown on all sides. Remove and set aside.
5. 5In the same pot, add the carrots, leeks, bay leaf, and oregano. Cook briefly to release aroma.
6. 6Return the chicken to the pot and pour in the hot stock.
7. 7Bring to a gentle boil, then reduce to a simmer.
8. 8Simmer for about 20–25 minutes until the chicken is halfway tender.
9. 9Add the quartered potatoes and continue cooking until both chicken and potatoes are tender.
10. 10Stir in the green peas near the end of cooking (especially if canned) and simmer for a few more minutes.
11. 11Adjust seasoning with salt, pepper, and optional MSG.
12. 12The broth should be slightly thickened from the flour coating.
13. 13Serve hot with rice or crusty bread.