Chicken in vegetable sauce

Cut all the vegetables into more or less equal pieces. Reserve

Season the chicken with salt and pepper (I use the chopped thighs) and sauté it in the pan with EVOO over high heat until the chicken is golden brown.

Remove the chicken, lower the heat and with the remaining oil, fry the chopped vegetables with a little salt until they are poached.

Add the wine or beer and cook over high heat until the alcohol evaporates (a couple of minutes).

Lower the heat and add the chicken, the chicken broth (in my case I didn't have any and I added water with homemade chicken concentrate that I have in the freezer) and let it almost covered. You can add salt in this step. Let it cook over medium heat for about 50 minutes.

While the stew is cooking, we cook the rice, either white, brown or prepare the cabbage.

Once the chicken is cooked, remove it from the pot and proceed to whisk the vegetable sauce (measure the amount of liquid to obtain the desired texture for the sauce).

In my case, I let the chicken cool a little and then I shred it, so it is easier to eat it when we take the tupper (heat and ready 👌🏼) and I put it together with the sauce.

The last two steps are optional, as we can make the stew and leave it with the broth and vegetables, as well as leave the whole thighs without shredding. Finally we serve with rice/coliarroz/mashed potatoes, whatever you like! And enjoy. It takes a long time to make but it is delicious.