Pot Stewed Chicken

Ingredients:

• 8 chicken thighs
• 2 onions
• 2 garlic cloves
• 1 green pepper
• 1 red pepper
• 4 carrots
• 200g of crushed tomato
• 2 bay leaves
• 1/2 glass of white wine
• 1 liter of chicken broth (optional)
• Olive oil
• Salt and pepper
• Chopped fresh parsley

Preparation:

1. In the same pressure cooker, we put a splash of oil to heat over high heat. When it is very hot, we add the chicken thighs, previously seasoned and cook them on all their faces for a couple of minutes. The idea is that they take on color on the outside but remain raw on the inside.

2. Once this is done, we lower the power of the fire and remove the chicken, reserving it for later. In the same oil, add the garlic cloves, the onions and the finely chopped green and red peppers. We do the same with the carrot, cut into thin slices. Now add a pinch of salt and let cook for about 5 minutes, while stirring with a wooden spoon with some frequency.

3. Past time, we added the crushed tomato. We mix everything and let it cook for 5 more minutes, so that it loses its raw flavor.

4. Once all this is done, it is the turn to return the chicken to the preparation. Now add the white wine and increase the power of the fire again, so that it begins to boil and the alcohol evaporates. This will take about one more minute, after the wine itself begins to boil.

5. Immediately afterwards we add the chicken broth -which you can substitute for water, although it will be much better with broth-. Add enough liquid to completely cover the thighs. No need to add more. We also add the bay leaves. Season with salt and pepper and finally cover the pot.

6. We raise the heat to maximum power, until the spout of the pot rises and begins to make noise. At that moment, we lower the heat to medium and let cook, from this moment, 15 minutes. Sufficient time for the chicken to soften and there is concentration and mixture of flavors.