How I like these stews in winter. How comforting it is to come home and have a good dish to serve yourself. Also, dishes like this potato and leek stew with chicken There is little they don't accept, so if you have any vegetables or meat about to go bad, you can take advantage of them!
Onion and leek They are the base of the stir-fry for this simple potato stew to which I have also added crumbled chicken to make it much more complete. I had used the chicken to make a broth and although I could have made croquettes with it, I preferred to add it to the stew.
The stew also has concentrated tomato and chorizo pepper meat in small quantities and yet important since they give it a lot of flavor. If instead of water to make the stew you use vegetable or chicken broth, you can do without these if you want. Your broth will already have enough flavor. Do you dare to cook it?
The recipe
- 1 cebolla
- 6 leeks
- 5 potatoes
- 1 teaspoon tomato paste
- 1 teaspoon of chorizo pepper meat
- Water
- Sal Island
- Black pepper
- Olive oil
- ½ cooked shredded chicken
- 2 boiled eggs
- *If you don't have cooked crumbled chicken, cook it in water and use both the broth and the chicken to complete this recipe.
- We chop the onion and cut the leeks into thin slices.
- Next, we heat three tablespoons of olive oil in a frying pan and poach the onion five minutes.
- Now, add the leeks and sauté about 10 minutes until they begin to become tender.
- Then, we add the peeled potatoes and crushed, the tomato and the chorizo pepper and stir for a couple of minutes.
- Then we pour water (or the broth from cooking the chicken) until the potatoes are almost covered and we add a little salt and a little pepper.
- We cook the whole for 15 minutes until the potatoes are almost tender.
- Entonces we add the shredded chicken and the chopped boiled egg and keep it on the heat for 5 more minutes until the potatoes are soft.
- We serve the potato and leek stew with chicken very hot.