- 4 pieces of chicken
- 1 onion
- ½ cup dry wine
- 1 chili pepper
- ½ cup tomato puree
- 4 cloves of garlic
- 1 sour orange or lemon
- 3 tablespoons of fat
- 2 large potatoes
- 1 carrot
- Ground pepper
- Shall
Season the chicken to your liking, add a little sour orange or lemon juice and let it rest for a couple of hours. In a pressure cooker, add oil and when it is hot, brown the crushed garlic and onion. Add the chopped chicken and let it brown to seal the meat. Stir when the meat begins to take on a whitish color with very golden areas. Add the tomato sauce, lower the heat to medium intensity and let cook for about 5 minutes.
Wash and peel the potatoes and carrot. Cut them into medium pieces. Add them to the chicken and stir well so that the sauce mixes with all the ingredients. Pour in the dry wine, the bay leaf and cover half of the preparation with water. Check the salt point. Cook it in the pressure cooker over medium heat for approximately 20 minutes. If you do it in a casserole it may take longer. Keep it covered and try not to move it.
When the cooking time has elapsed, check that the chicken is done. The sauce should already be thick, otherwise let it dry until it reaches the point you like.