Ingredients for 2-4 people
6 boneless chicken potatoes,
1 red onion, 1 clove garlic, 1/2 red pepper,
1/2 green pepper,
1/2 yellow pepper,
1 small glass of white wine,
1 teaspoon of tomato concentrate,
2-3 tablespoons pumpkin puree (previously cooked or roasted squash), broth or water,
1/2 teaspoon ground cumin,
1 teaspoon thyme, black pepper, salt, fresh parsley, extra virgin olive oil.
How to make chicken potatoes in creamy pumpkin sauce
Preheat the oven to 200ºC. Dry the chicken with kitchen paper and remove any excess fat. Cut into two pieces. Cut the red onion into thin julienne, the peppers into strips, chop the turnip into cubes and finely chop the garlic clove. Heat a little oil in skillet pan or broad casserole that can be put in the oven, or in a good standard skillet and brown the meat. Salt and pepper.
In the same oil, add the onion with a pinch of salt and brown for about 5 minutes. Incorporate the peppers, turnip and garlic clove. Stir well and cook over medium heat for about 10 minutes. Seasoning, add the cumin and thyme and water with the wine. When the alcohol is evaporated, add the tomato and the pumpkin, stirring well.
Return the chicken and cover with broth or water. Introduce gently into the oven, or bring everything to a baking fountain. Cook for about 30-40 minutes, lowering the temperature to 180 ° C when the broth is boiling. Monitor the liquid level, adding a little more if it was necessary half the cooking time. Pour freshly chopped parsley to taste when removing.
Chicken potatoes in creamy pumpkin sauce can be served on their own with a good portion of sauce and bread to accompany or complete the dish with a garnish of rice, couscous, millet or other cereal. Small steamed potatoes would also be a perfect match for this simple but delicious dish.