Ingredients
  • CHICKEN (THIGHS AND THIGHS) 1 kg
  • ONION 1
  • CARROTS 2-3
  • CELERY COAST 1
  • POTATOES 3-4
  • Clove of garlic 1
  • CHICKPEA ALREADY BOILED 200 gr
Ingredients
  • TOMATO SAUCE 2 tbsp
  • HOT STOCK 2 ladles
  • ROSEMARY 2-3 sprigs
  • EXTRA VIRGIN OLIVE OIL to taste
  • Salt to taste
  • Pepper as needed
Procedure

Take a saucepan and heat the extra virgin olive oil and the sprigs of rosemary. Add the chicken and brown well, add salt and pepper. Chop the vegetables, potatoes, celery (removing the filaments), onion and carrots into small pieces. Chop the garlic and add it to the chicken along with the rest of the vegetables minus the potatoes and chickpeas. Cook for 5 minutes. Continue adding the broth, potatoes and chickpeas. Cook for another 5 minutes with the lid on and then pour the tomato puree, then continue cooking for another 20 minutes.

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