Rich recipe of chicken in stew without complications, with a touch of almond and sherry that give an exquisite flavor to this dish.
Learn more about Silvia Magaña Perez
Ingredients6 portions
Preparation
The chicken is cooked, it is removed from the broth, it is placed in a saucepan and on top we add the potatoes in squares, already cooked and peeled.
In a large pan, put the olive oil to heat, add the sliced tomato, onion, garlic, almonds, raisins and sauté until the onion is soft.
The sofrito is placed on top of the chicken and potatoes, add the cup of consommé, the sherry and season to taste with salt, pepper and sugar.
Cook for 10 minutes over low heat, with a lid, remove from heat and serve.
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