Hey #zampabloggers!
Have you left over roast chicken the day before and you don't know what to do with it? Today, to the satisfaction of your mothers and grandmothers (and your pocket), we return to focus on the use kitchen with a wonderful spoon dish that you have not tried yet: cinnamon chicken stew. Don't let the name of the recipe put you back because this is possibly one of the tastiest dishes I've published since I started writing for recipescooking.com. Little word.
While this stew was chup-chup, in my kitchen the last of Rita Ora feat Chris Brown- Body On Me. Remember that if you have any questions or suggestions about the recipes that I publish on even-numbered days of each month, you just have to indicate it in 'comments' and I will try to answer them as soon as possible.
#bonprofit
- Leftover roast chicken from the day before.
- 2 potatoes
- 1 Carrot
- 1 cebolla
- 1 leek
- olive oil
- laurel
- cinnamon
- Peel and chop the leek and onion (julienned). We booked.
- In a pot, we heat 3 tablespoons of olive oil. We add the onion and the leek. We stir and let poach.
- We peel the carrot and cut it into thin slices. We add to the «sofrito».
- We shred the chicken and add it to the sauce. We stir and add ½ glass of white wine.
- Season to taste. Let it reduce for 5 minutes.
- Meanwhile, we peel the 2 potatoes and click them on a plate. We booked.
- Once the wine has reduced, add the potatoes and a teaspoon and a half of ground cinnamon. We stir well to distribute the cinnamon.
- Add a glass and a half of warm water and a bay leaf. Cover, lower the heat to medium power and cook for 20 minutes.
- We check if it needs more water and if necessary, we add and correct the salt point.
What looks better