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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Peruvian. There isn't a whole lot of wow factor here but it is a good mild dish that is fairly easy to make that my whole family will eat. The raisins add a nice sweetness as does the paprika but overall it is a rather bland dish that some may find comforting. Ingredients:
6 -8 bone-in chicken thighs, skin removed |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup all-purpose flour |
1/4 cup olive oil |
1 cup onion, chopped |
1 garlic clove, peeled and chopped |
2 tablespoons tomato paste |
2 tablespoons paprika |
1/2 cup white wine |
2 cups chicken broth |
1 cup carrot, sliced |
4 medium potatoes, peeled and quartered |
1 cup frozen peas |
1/4 cup raisins |
Directions:
1. Season chicken with salt and pepper. Dredge in flour. Heat oil in large pot over medium-high heat. Fry chicken in batches, 4 minutes per side until lightly browned; transfer to plate.
2. Add onion, garlic, tomato paste, paprika, and the wine to the pot. Cook 3 minutes, stirring a few times. Add chicken broth, carrots, and potatoes. Simmer, covered for 5 minutes. Add back in chicken pieces and cover with sauce. Simmer covered about 25 minutes or until potatoes are tender. Stir in raisins during last 5 minutes of cooking.
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