Chicken and Potatoes à la Creole
- 🍗 8 Chicken drumsticks, raw, unbranded
- 🌶️ 1 Red bell pepper, medium-sized, cut into pieces, unbranded
- 🧅 1 Onion, large dice, unbranded
- 🧄 1 Garlic clove, finely minced, unbranded
- 🥔 2 Potatoes, washed, skin on, sliced into finger-thick rounds, unbranded
- 🍷 1 Glass white wine, approx. 200-250 ml, unbranded bottle
- 🍅 1/2 Liter crushed tomatoes, unbranded bottle
- 🫒 A splash of Natura oil for searing and sautéing
- 🌿 Fresh parsley, chopped for garnish, unbranded
Immerse yourself in the traditional flavors of Argentine Creole cuisine with this rustic dish that features tender chicken drumsticks, hearty potatoes, and vibrant vegetables, simmered in a luscious sauce with a hint of white wine.
Immerse yourself in the traditional flavors of Argentine Creole cuisine with this rustic "Chicken and Potatoes à la Creole." Perfectly suited for outdoor cooking, this dish is an enticing blend of tender chicken drumsticks, hearty potatoes, and vibrant vegetables, all simmered in a luscious sauce with a hint of white wine. While traditionally prepared in a plow disc over an open flame, feel free to adapt it for your stovetop setup.
Ingredients
🍗 8 Chicken drumsticks, raw, unbranded
🌶️ 1 Red bell pepper, medium-sized, cut into pieces, unbranded
🧅 1 Onion, large dice, unbranded
🧄 1 Garlic clove, finely minced, unbranded
🥔 2 Potatoes, washed, skin on, sliced into finger-thick rounds, unbranded
🍷 1 Glass white wine, approx. 200-250 ml, unbranded bottle
🍅 1/2 Liter crushed tomatoes, unbranded bottle
🫒 A splash of Natura oil for searing and sautéing
🌿 Fresh parsley, chopped for garnish, unbranded
Instructions
1- Prepare Ingredients:
- Dice the red bell pepper into medium-sized pieces.
- Chop the onion into large dice.
- Mince the garlic clove finely.
- Slice the potatoes into rounds about one finger thick, keeping the skin intact for added texture and nutrients.
2- Heat the Cooking Disc:
- Place the plow disc over a strong fire until very hot. Alternatively, use a large cast iron skillet over medium-high heat.
3- Sear the Chicken:
- Add a splash of Natura oil to the hot disc. Once the oil is hot, place the chicken drumsticks in the disc. Sear until golden brown on all sides, then move them to the edges of the disc.
4- Sauté Vegetables:
- In the center of the disc, where the heat is highest, add more oil if needed. Add onion, bell pepper, and garlic, sautéing until onions are translucent.
5- Deglaze with Wine:
- Mix the vegetables with the seared chicken. Pour in the white wine, and allow it to simmer until the alcohol evaporates.
6- Add Tomatoes:
- Stir in the crushed tomatoes and 1/2 glass of water. Mix well to create a cohesive sauce.
7- Add Potatoes:
- Arrange the potato slices throughout the mixture. Cover with a pizzera or a fitting lid to trap steam.
8- Simmer and Reduce:
- Allow the dish to simmer gently for 15-20 minutes, primarily using embers or very low heat, until the potatoes are tender.
9- Final Stir and Rest:
- Periodically check potato tenderness and scrape caramelized bits from the edges into the sauce for added flavor.
- Once done, take the dish off the heat and let it rest for a few minutes. Garnish with parsley before serving.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: Approximately 450
Protein: 30g
Fats: 12g
Carbohydrates: 50g
Equipment:
- Unbranded plow disc or large cast iron skillet
- Unbranded cutting board
- Chef's knife, unbranded
- Wooden spoon, unbranded
- Metal fork, unbranded
- Lid or pizzera, unbranded
Cooking Tips:
- Maintain consistent slice thickness for even cooking.
- Ensure the disc or pan is scorching hot before searing.
- Allow the dish to rest; it improves flavor melding.
#argentinian #creolecuisine #chicken #rusticcooking #outdoorcooking #heartymeals
Paulina Cocina: https://www.youtube.com/@paulinacocina
Chicken and Potatoes à la Creole
Posted by Waivio guest: @waivio_hivecooking
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