- 4 pieces of chicken
- 1 onion
- ½ cup of dry wine
- 1 bell pepper
- ½ cup of tomato puree
- 4 cloves of garlic
- 1 sour orange or lemon
- 3 tablespoons of fat
- 2 large potatoes
- 1 carrot
- Ground pepper
- Salt
Season the chicken to your taste, adding a bit of sour orange or lemon juice, and let it marinate for a couple of hours. In a pressure cooker, add oil, and when it's hot, sauté the crushed garlic and onion until golden. Add the chopped chicken and allow it to brown to seal the meat. Stir gently when the chicken begins to turn whitish with golden-brown spots. Add the tomato sauce, reduce the heat to medium, and let it cook for about 5 minutes.
Wash and peel the potatoes and the carrot. Cut them into medium-sized pieces. Add them to the chicken and stir well to ensure the sauce mixes with all the ingredients. Pour in the dry wine, add the bay leaf, and cover halfway with water. Check the salt level. Cook it in a pressure cooker over medium heat for about 20 minutes. If you're using a regular pot, it may take longer. Keep it covered and try not to stir it.
When the cooking time is up, check that the chicken is just right. The sauce should be thick; if it isn't, let it reduce until it reaches your desired consistency.