Spicy Peach Chicken

francisco jose gomez cascajosa
This recipe is made with free-range chicken, fed with vegetables and grain.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 2 chicken thighs
  • 1 chicken breast
  • 1 onion, small
  • 2 cloves garlic
  • 1 carrot, large
  • 1 guindilla pepper, (if you like it spicy, add two)
  • 1 piece red bell pepper
  • 1 piece green bell pepper
  • 1 potato, medium
  • 1/2 glasses olive oil
  • 1 glass juice, of peach
  • 1 tablespoon butter
  • salt, and pepper
  • pilgrims, and parsley
Preparation
4h 30 mins
0 mins
Low
  • Fry the seasoned thighs and breast. First, the thighs, as they will take longer, and add a sprig of rosemary to the pan to infuse flavor (set aside).
  • Chop onion into small pieces, slice garlic, cut carrot into rounds, slice potatoes into half moons, cut peppers into pieces, and chop chili into small bits.
  • Prepare a pot with oil and butter, sauté the garlic and chili without burning them, add the onion, and lower the heat until translucent. When the chicken is nicely browned, add it to the pot, add the juice and carrot, and let it simmer on low heat (15 or 20 minutes). Stir occasionally.
  • Sauté the potatoes along with the peppers and set aside for plating.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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