Chicken arvade with mashed potatoes

Prepare your ingredients: wash, peel and chop the fine onion; wash and chop the cube paprike; Wash, peel and cut the carrot into cubes.

For the puree: wash and peel the potatoes. In a pot, throwing the potatoes into boiling water with salt (20 to 30 mins). When you are already cooked (soft), styling and grind until you form a puree. Add half of the butter and stir up to homogenize. Incorporate milk to achieve the desired consistency.

For chicken: in a deep pot or skillet, add wonder oil and brown chicken prey very well on one side and then on the other. Once the chicken was sealed, reserve it on a separate plate.

In the same pot, put the olive oil and the rest of butter, and prepare the rush with the onion, the garlic tooth, the red pepper and the carrot. My advice is to add the entire garlic tooth and, once the sofrito is finished, remove it.

Prepare the broth according to the container instructions and keep heating up without boiling.

Then, incorporate chicken dams, oregano, laurel leaf and salpiment. Revolver so that all the ingredients are mixed well. Once the chicken grip temperature, pour the white wine, wait until the alcohol is evaporated and then add the chicken broth.

Let cook over medium heat, without top (Inside) Round, for 15 minutes to finish cooking the chicken inside. Then, add the peas and cook for five to ten minutes if they were frozen.

Try if it is well seasoned and serve with the puree.

The original recipe uses homemade broth, if you have at home or prefer to prepare it, go ahead!

Virginia demaría, moments, 2011. Adapted.

If you prefer to do homemade broth: throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, 1 or 2 chicken thighs, sofríe about 5 mins, then add 1-2 l of hot water and wait for boil Colar and use.