The chicken pieces are washed, skinned, and most of the fat is removed. They are placed in a pot with enough water to cook them along with the onion, 2 cloves of garlic, and salt.
The tomatillos are peeled and washed very well, the red tomatoes are also washed and cooked together with water in a deep pot. Once cooked, they are drained and blended in the blender with a cup of chicken broth and garlic, and a teaspoon of chili piquin is added.
The potatoes are boiled in salted water, and when they are cooked, they are drained and peeled.
The remaining lard is heated in a skillet, and the cooked and peeled potatoes are added, sprinkled with salt and ground pepper, and left to brown on all sides. If the potatoes are very large, they are cut in half. Once they are nicely browned, they are emptied onto a plate.
Once the chicken is cooked, it is removed from the pot and drained well. In a large, deep skillet, the chicken pieces are fried with 30 grams of pork lard; when golden, the excess lard is removed, and the chili piquin sauce is added and fried for 5 minutes. Then, the can of well-drained peas, salt, and let it simmer over low heat until the sauce thickens is added.
The chicken is served accompanied by golden potatoes.
A piece of chicken with sauce and golden potatoes on the side.
I hope you like my recipe, enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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