Ecuadorian chicken stew
Ingredients
A tender chicken
Chicken soup
Two tablespoons of ajà panca pasta Traditions
Two tablespoons of garlic paste Tradiciones Andinas
Half onion finely chopped
Half tomato finely chopped
Medium brown / finely chopped paprika
Potatoes peeled and diced
A spoonful of annatto annatto
Salt to taste
JP products in this recipe
Preparation
Blend the morron, the onion and the tomato with little water so that a paste is not so thick.
1
2
Sauté this mixture with the Andean Traditions garlic and salt to taste.
Add the chicken to the mixture, cover the chicken completely with the chicken stock, cover and simmer over medium heat.
3
4
When it is boiling we add the potato and let it cook until it is soft.
We add the ajà panca pasta Andean Traditions, stir well.
5
6
Serve and enjoy hot, accompanied by rice.
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