Jessica Alcántara

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Jessica Alcántara

Garden Style Chicken

Name: Garden Style Chicken
Prep time: 65 min
Cook time: 65 min
Yield: 4
Cuisine: Internacional
Ingredients: enough Water; 1 tablespoon salt; 1 cup potato, cut gardener style; 1 cup carrot, cut gardener style; 1 cup pea, cooked; 2 tablespoons olive oil; 2 chicken breasts, with the skin; 2 chicken thighs, with the skin; 2 chicken legs, with the skin; 1 cup onion, finely chopped; 1 teaspoon garlic, finely chopped; 1 cup tomtato, tomato cut in the gardener style; 1 cup chicken soup; 2 leaves bay (laurel); 1 tablespoon thyme; 1 black pepper; enough parsley

20 mins

45 mins

Low

4.933333

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Jessica Alcántara

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This recipe of Garden Style Chicken is a very easy dish to make. Its name is due to the cutting of vegetables in broad canes, called jardinera or "jardiniere" in French. This rich recipe with chicken is very quick and practical to make, you can use the traditional vegetables of the recipe such as carrots and peas, or those stored in the refrigerator and take advantage of the leftovers. The Garden Style Chicken with Potato is a recipe that works as a complete meal, since it includes all the food groups that we need for a healthy diet, chicken as protein, vegetables as fiber, potatoes as a carbohydrate and olive oil. Olive serves as a fat.

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Ingredients

4 portions

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Preparation

Heat a pot with water until it reaches a boiling point, add the salt and cook the potatoes and carrots for 3 minutes to whiten them, remove from cooking and submerge in water with ice to cut the cooking. Strain and reserve.

For the garden style chicken, heat a pan over medium heat with the oil, fry the chicken on the side of the skin until it browns, add the onion and garlic, cook until they are transparent, add the tomato and cook until it starts shredding.

Fill with the chicken broth and season with the bay leaf, thyme, salt and pepper. Cook around 10 minutes. Once the chicken is cooked, add the vegetables and cook 2 more minutes. Serve with parsley.

PRESENTATION

Serve chicken breast with vegetables, garnish with chopped parsley and serve with bread.

TIPS

You can reuse the vegetables that were left over for the preparation of your dish. This dish is called so, since the cuts of the vegetable are cubes of 5 X 5 mm.