Chicken Stew with Creamy Mashed Potatoes
Main course
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Cook Time
2 h
Servings
5
Difficulty
Medium
Prep Time
45 Min
Description
This chicken stew with mashed potatoes is a comforting classic, perfect for cold days. The chicken meat, marinated in a blend of aromatic spices, is slowly cooked until tender and juicy. The mashed potatoes, creamy and smooth, perfectly complement the intense flavor of the chicken. It is an ideal dish to share with family or friends, and can be prepared in advance to facilitate the task. A dish that evokes childhood memories and is always a success!
Ingredients (17 ingredients)
-
5 piece legs with thigh
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3 tbsp panca chili in paste
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1 tbsp ground garlic
-
1 tbsp mustard
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0.5 tsp ground dry oregano
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1 chorro soy sauce
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1 chorro red wine vinegar
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0.5 tsp ground black pepper
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0.5 tsp ground cumin
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2 tbsp cornstarch or chuño
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salt
-
oil
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0.5 kilogramo yellow potatoes
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250 gramos evaporated milk
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250 gramos water
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2 tbsp butter
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salt
Preparation (10 steps)
Preparation of the dressing for the chicken
In a small bowl, mix 3 tablespoons of panca chili paste, 1 tablespoon of ground garlic, 1 tablespoon of mustard, ½ teaspoon of ground dry oregano, a splash of soy sauce, ½ teaspoon of ground black pepper, ½ teaspoon of ground cumin and salt to taste. Mix well until a homogeneous paste is obtained.
Marinating the chicken
Place the 5 chicken legs in a large bowl and pour the dressing over them. Massage well so that they are impregnated with the flavor. Cover with plastic wrap or lid and refrigerate for at least 1 hour.
Sealing the chicken
Heat a splash of oil in a large skillet over medium-high heat. Sear the chicken pieces on all sides until golden brown. Reserve the chicken.
Preparation of the sauce
Pour a little water into the pan to detach the remains stuck to the bottom and stir with a spatula. Pour the liquid into the Thermomix glass.
Cooking the chicken in Thermomix
Integrate the chicken pieces into the Thermomix glass and cover it with water. Also add the dressing that was left in the bowl. Cover the Thermomix and program 20 Min./100°C/Reverse rotation/Spoon speed.
Remove the chicken and thicken the sauce
Remove the chicken from the glass and set aside. Dissolve 2 tablespoons of cornstarch in a splash of cold water and pour it into the Thermomix glass. Program 3 Min./100°C/Speed 2.
Incorporate the chicken into the sauce
Reincorporate the chicken pieces to the Thermomix glass and program 1 Min./90°C/Reverse rotation/Spoon speed to heat the chicken in the sauce.
Cooking the potatoes
Place ½ kilogram of yellow potatoes peeled and cut into pieces in the Thermomix glass. Add 250 grams of water and program 25 Min./Varoma/Speed 1.
Preparation of the puree
Drain the cooked potatoes. Add to the Thermomix glass 250 grams of evaporated milk, 2 tablespoons of butter and salt to taste. Program 1 Min./90°C/Speed 4.
Crush the puree
Crush the puree programming 30 Sec./Speed 7. Correct the seasoning if necessary.
Finished cooking? Great! 🎉
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Created by
Maria Garcia
2
Rezepte
0
Kochbücher
Allergens
- Mustard
- Milk
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