Name: Chicken in Piquín Sauce
Prep time: 55 min
Cook time: 45 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cubes Knorr® granulated chicken bouillon; 6 chicken drumsticks, with skinless thigh (12 individual pieces in total); 3 cups low-fat milk; 2 tablespoons piquín chile, dry, deseeded; 1/2 cups onion, white, cut into medium cubes; 1 sprig celery, cut into medium cubes; 1 carrot, peeled and cut into medium cubes; 1/2 cups leek, washed, disinfected, and cut into large cubes; 3 tablespoons vegetable oil; 1 clove garlic, peeled and finely chopped; 1/2 cups water; 3 tablespoons Maizena® cornstarch

Preparation

10 mins

45 mins

Low

In a baking dish with the oil, sauté the garlic and onion until translucent. Add the carrot and cook for a couple of minutes, stirring constantly. Add the celery and leek and cook for two more minutes over medium-low heat. Add the chicken and brown it on the outside. Add the piquín chili. Pour the milk and half of the water, dissolve the Knorr® Swiss Chicken Broth cubes perfectly, and let it cook for approximately 30 minutes. Remove from heat, take out the chicken, and drain it. Blend the vegetables with the milk and the piquín chili. Strain and return to the heat.