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Bolo Alacontadina

12 ingredients · 13 steps · from Giovanni Siracusa

Bolo Alacontadina

Ingredients

  • As needed Chicken legs or thighs
  • As needed Olive oil
  • 1 (rough chop) Carrot
  • 1 (rough chop) Celery
  • 1 (rough chop) Onion
  • A knob Butter
  • As needed Tomato paste
  • 1 cup Water
  • To taste Salt and pepper
  • As needed (cubed and peeled) Golden Yukon potatoes
  • 1 cup Frozen peas
  • A handful Fresh basil
Watch the original video

Steps

  1. Sauté the chicken legs in olive oil until they have color on each side.
  2. Add the rough chopped carrot, celery, and onion to the pan. Let them soften up.
  3. Add a knob of butter and let it fully melt with the vegetables.
  4. Stir in tomato paste and cook for a few minutes to allow the flavors to combine.
  5. Season everything with salt and pepper.
  6. Pour in 1 cup of water, cover the pan, and let it simmer on low for 30 minutes.
  7. After 30 minutes, add the cubed and peeled potatoes. If necessary, add more liquid so there is enough to cook them.
  8. Cover the pan again and continue cooking for another 30 minutes.
  9. Add a cup of frozen peas (or fresh peas) and mix everything together.
  10. Cover and cook for an additional 30 minutes until the potatoes are fully cooked.
  11. Test one potato to ensure it is tender. Taste the dish and add salt if needed.
  12. Stir in fresh basil, being careful not to mash the potatoes.
  13. Serve immediately.

Recipe extracted by Foodle from “How to Make Italian Chicken and Potatoes: Easy One Pan Family Dinner” by Giovanni Siracusa. Quantities follow the video and may be approximate — watch the original for technique.