Pollo en Salsa

What you need

Ingredients

Measured for 3 servings.

• 640 gChicken thigh meat
• 5 gOregano
• 2 gCumin
• 5 gSalt
• 2 gGround black pepper
• 3 gSweet paprika powder
• 20 gGarlic
• 120 gOnion
• 120 gTomato
• 0.5 pcs (approx. 60 g)Red Pepper
• 480 mlChicken Stock

Make it

Method

1. 01

   Weigh 640 g of usable boneless, skinless thigh meat; if buying bone-in pieces, remove the bones and skin before weighing. Pat the meat dry. Dice the onion, tomato and 60 g red pepper; mince the garlic. Mix the dried oregano, cumin, salt, black pepper and sweet paprika powder in a small bowl.

2. 02

   Heat a wide nonstick pot over medium-high heat. Sear the chicken for about 2 minutes on each side until lightly browned; work in batches if necessary and transfer to a plate. Add onion and red pepper to the pot with 2–3 tablespoons of the measured broth and cook for 3–4 minutes, stirring, until softened. Add garlic and the spice mix for 30 seconds, then the diced tomato for 2 minutes.

3. 03

   Return the chicken and any juices to the pot. Pour in the remaining broth (480 ml total), bring to a gentle simmer, cover and cook for about 20 minutes, turning the pieces once. Check the thickest piece with a thermometer: it must reach 74°C. If the sauce is watery, uncover and simmer for another 3–5 minutes while stirring, keeping the chicken warm. Divide the chicken, vegetables and sauce into three servings; rice or beans are optional extras and are not included in the stated nutrition.