1. 1

   Step 1

   Prepare and have all the necessary ingredients for the recipe ready.

2. 2

   Step 2

   Peel the 4 potatoes and cut them into medium cubes.

3. 3

   Step 3

   Cut the 2 white onions into thin strips and the 2 red tomatoes into strips as well.

4. 4

   Step 4

   Heat a splash of oil in a pot over high heat and brown the 3 chicken legs on all sides.

5. 5

   Step 5

   Remove the chicken from the pot once browned and set aside.

6. 6

   Step 6

   In the same pot, sauté the 2 cut onions for 4 minutes.

   Timer 4 min
7. 7

   Step 7

   Add the 2 cut tomatoes to the pot and cook for 4 minutes over medium heat.

   Timer 4 min
8. 8

   Step 8

   Season the sofrito with 1 pinch of salt, 1 pinch of pepper, and 1 pinch of thyme to taste.

9. 9

   Step 9

   Incorporate the browned chicken and the 4 cubed potatoes into the pot.

10. 10

    Step 10

    Add the 2 tablespoons of tomato paste and pour in the 250 ml of water.

11. 11

    Step 11

    Cover the pot and cook over low heat for 60 minutes until the chicken is tender.

    Timer 60 min
12. 12

    Step 12

    Check the consistency of the sauce and serve the stew hot.

Space/arrow keys: next or previous step