INGREDIENTS:
- 1 whole chicken, cut to serving parts
- 1 stalk celery
- 2 medium- sized carrots, sliced
- 2 medium- sized potatoes, sliced
- 1/2 cup soy sauce
- 4 tbsp white wine (or cane vinegar if not available)
- 1 & 1/2 cup chicken broth
- 1 pc onion, quartered
- 3 cloves garlic, minced
- 3 pcs bay leaves
- Bread crumbs
- Juice of 1 lemon
- Salt and black pepper, to taste
- 2 tbsp cooking oil
HOW TO COOK:
- Combine the soy sauce, lemon, and pepper in a bowl then marinate the chicken for at least 30 minutes or overnight.
- In a pan, brown the potatoes and carrots then set aside.
- In the same pan, brown the chicken then set aside.
- In a bigger pan, saute the garlic and onions then put back the chicken.
- Add- in a dash of pepper and 3 bay leaves then give it a quick stir.
- Add- in the soy sauce, white wine or vinegar, and chicken stock.
- Add- in the celery at this time and some of the carrots.
- Simmer for 30 minutes, or until the chicken is cooked.
- Add- in the potatoes and the remaining carrots until they are cooked.
- To thicken the sauce, add- in some bread crumbs until you’ve achieved a slightly thick gravy like sauce.
- Remove from heat then transfer to a serving dish. Enjoy!
IMAGE: skiptomalou.net
Also try: Pork Estofado
