Ingredients
– 8 chicken thighs
– 2 onions
– 2 cloves of garlic
– 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
Lets go cook
– In the same express pot, we put a drizzle of oil to heat over high heat. When it is hot, add the chicken thighs, previously seasoned and cook them on all sides for a couple of minutes. The idea is that they take on color on the outside but, that they remain raw inside.
– Once this is achieved, 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 it cook for about 5 minutes, while stirring with a wooden spoon with some frequency.
– After time, we add the crushed tomato. We mix everything and let it cook for 5 more minutes, so that it loses its raw flavor.
– Once all this is done, it is the turn to return the chicken to processing. Now we add the white wine and we increase the power of the fire again, so that it begins to boil and the alcohol evaporates. This will take about a minute more, from when the wine itself starts to boil
– Then we add the chicken broth -which you can substitute for water, although with broth it will be much better-. Add enough liquid to completely cover the thighs. It is not necessary to add more quantity. We also add the bay leaves. We rectify the salt and pepper and finally cover the pot.
– 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 it cook, from this moment on, 15 minutes. Enough time for the chicken to soften and there is concentration and mixture of flavors.