Chicken in Piquin sauce

Name: Chicken in Piquin sauce
Prep time: 55 min
Cook time: 55 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cubes chicken bouillon cube; 6 chicken legs, with thigh without skin (12 individual pieces in total); 3 cups skim milk; 2 tablespoons piquín chili, dry gin; 1/2 cups onion, white cut in medium squares; 1 branch celery, cut in medium squares; 1 carrot, peeled and cut into medium cubes; 1/2 cups leek, washed, disinfected and cut into large boxes; 3 tablespoons vegetal oil; 1 clove garlic, peeled and finely chopped; 1/2 cups Water; 3 tablespoons Maizena® cornstarch

10 mins

45 mins

Low

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Knorr

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If you are looking for easy chicken recipes, you are in the right place. Here you will find a chicken in piquin sauce, a preparation designed for you, as we know you are looking for delicious and simple meals to prepare.

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Ingredients

6 portions

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Preparation

In a pan with the oil, sauté the garlic and onion until the oil is fried. Add the carrot and cook for a couple of minutes stirring constantly. Add celery and pore and cook for two more minutes over medium-low heat. Add the chicken and cook it on the outside. Add the piquin chili.

Pour the milk and half the water, thoroughly dissolve the cubes of Knorr® Swiss Chicken Broth and cook for approximately 30 minutes. Remove from heat, remove chicken and drain. Blend the vegetables with milk and chili pepper. Strain and return to the fire.

Perfectly dissolve Maizena® Regular Cornstarch in the remaining water and integrate it into the sauce. Let boil to thicken. Return the chicken and cook for two more minutes. Serve hot.