Chicken stew with milk
Chicken stew with milk is a classic recipe, full of the nostalgia of childhood flavors and tempting aromas that remind us of family meals. Whether you have a cooler day or simply want to indulge in a comforting dish, this stew is the perfect choice. Get ready to discover how to transform a fresh chicken into a savory delicacy, with a creamy and flavorful sauce.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients:
- 1/2 fresh country chicken (not frozen)
- 2 medium onions
- 1 tablespoon fresh pork lard
- 1 red bell pepper
- 1 red chili pepper (optional, for a touch of spice)
- 1 tablespoon pepper paste (you can also use roasted peppers for a more intense flavor)
- 1 bunch of fresh parsley
- 500 ml milk
- 2-3 tablespoons white flour
- salt, to taste
- freshly ground black pepper, to taste
Nutritional information (per serving):
- Calories: approximately 400 kcal
- Protein: 30 g
- Fat: 20 g
- Carbohydrates: 25 g
Preparing the chicken stew with milk:
1. Preparing the ingredients: Start by cleaning and washing the onion and bell pepper. Chop the onion into small cubes and slice the red bell pepper into thin strips. If you like a bit more flavor, you can also add sliced chili pepper.
2. Preparing the chicken: Wash the chicken under cold running water and cut it into smaller pieces so that it cooks evenly. This is a great opportunity to use a country chicken, which has more tender and flavorful meat.
3. Frying the chicken: Heat a tablespoon of lard in a deep pot. Add the chicken pieces and sprinkle with salt. Fry the chicken over medium heat, turning it occasionally, until it starts to whiten and develop a golden crust.
4. Adding the vegetables: Once the chicken has begun to change color, move it to one side of the pot. In the empty space, add the onion and bell pepper. Fry the vegetables for 5-7 minutes until they become translucent.
5. Creating the sauce: Add the pepper paste and a little water to the pot. Cover with a lid and let it simmer on low heat for 30 minutes. This step is essential to allow the flavors to develop and to ensure even cooking of the meat.
6. Thickening the sauce: Check if the chicken is cooked (the meat should be tender and easily pull away from the bone). In a separate bowl, mix the flour with the milk until you obtain a smooth mixture. Add this mixture to the pot, stirring constantly to avoid lumps. If the sauce is too thin, you can let it simmer uncovered for a few more minutes until it thickens to the desired consistency.
7. Finalizing the dish: Season with salt and pepper to taste. Finally, add the chopped fresh parsley for an extra touch of freshness and color.
8. Serving: This chicken stew with milk is delicious served with steaming polenta or pasta. You can also add chili pepper for those who prefer a spicier taste. A personal suggestion would be to serve it with a fresh summer salad, which perfectly complements the rich flavors of the dish.
Helpful tips:
- Use a country chicken if you can for a more intense flavor and tender texture.
- If you want to add other vegetables, carrots or zucchini work very well in this recipe.
- You can experiment with different types of pasta, from plain to flavored, depending on your preferences.
- If you want a lighter version, you can replace the lard with olive oil.
Frequently asked questions:
- Can I use frozen chicken? Ideally, you should use fresh chicken for the best results, but in case of need, you can also use frozen chicken. Make sure to thaw it completely before cooking.
- How can I store the stew? You can store the stew in the refrigerator in an airtight container for 2-3 days. Reheat before serving.
- Is it possible to make this recipe vegetarian? Yes, you can use mushrooms or tofu instead of chicken, thus adapting the recipe for a delicious vegetarian version.
Now that you have all the necessary information, all that's left is to start cooking! This chicken stew with milk will surely become a staple recipe in your culinary repertoire, bringing joy and warmth to your table. Enjoy your meal!
Ingredients: 1/2 free-range chicken - unfrozen - fresh 2 onions 1 tablespoon fresh pork lard 1 red bell pepper 1 red hot pepper 1 tablespoon pepper paste 1 bunch of fresh parsley 500 ml milk 2-3 tablespoons white flour salt freshly ground black pepper
