Thinly slice the onions, chop the garlic, remove the seeds from the tomatoes and dice them, slice the peppers in strips.
Dice the chicken in cubes, about 3 cm (1 1/2 inch) on each side. In a cast-iron pot or sauté pan with a sturdy base, heat the butter and olive oil.
Sear the meat on high heat for 8-10 minutes until the pieces are golden on all sides. Transfer to a plate.
Reduce heat to low and cook the onions for 15 minutes, stirring occasionally, until completely cooked.
Put the meat back into the pan, add the paprika and cumin and cook, stirring, for 1 minute.
Add the garlic, tomatoes and peppers, then pour in the stock. Season with salt and pepper, combine well.
Cover and cook on very low heat, stirring occasionally, until the meat is tender and the sauce has thickened, around 30 minutes, adding stock as needed to keep the preparation moist.
Peel the potatoes, dice them and add to the meat preparation.
Cook for another 30 minutes, or until the potatoes are tender.
Adjust seasoning. Garnish with a small dollop of sour cream (optional) and serve.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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