Description
Ropa Vieja Canaria. Traditional dish of Spanish cuisine Ropa vieja in every region prepares differently. Most often it is cooked on the second day after the cooked chick peas with meat (cosida). Recently, the culinary program was to see how to prepare this dish in the Canaries and decided to repeat. The result pleased us: the dish with rich flavor, very hearty, but not heavy, pretty quick to prepare, and also, importantly - economical. I invite you to try Ropa vieja canaria, stewed chickpeas from the Canary Islands
Ingredients
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Chickpeas
300 g
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Potatoes
500 g
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The chicken legs
1 piece
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Pork
300 g
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Dry white wine
100 ml
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Tomato
2 piece
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Onion
1 piece
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Pepper
1 piece
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Garlic
3 tooth
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Thyme
2 piece
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Bay leaf
1 piece
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Saffron
10 piece
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Paprika sweet
1 tsp
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Olive oil
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Salt
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Parsley
Cooking
The products required. The chickpeas to soak the night before. I prepared for 2 servings, so I only have 1 big leg and a piece of ham, that's enough.
Boil the chickpeas, chicken and meat together.
In a pressure cooker is enough to 30 minutes in a regular pot cook until cooked chickpeas (about 2 hours). Multivarka-the pressure cooker I have cooked 15 min.
At the time, while cooking the chickpeas, cook the vegetables. Finely chop the onion and pepper. Fry. Add the grated tomatoes, add a little tomato paste.
Chop the garlic, add the saffron and wine. Mix and add to the pan.
Add thyme, Bay leaf and paprika. Cook together for about 5 minutes.
Get the chickpeas and meat from the broth. Meat disassemble the fibers.
Add a Cup of soup, chickpeas and meat. Cook for another 10 minutes.
Peel the potatoes, cut into cubes.
Fry the potatoes in sufficient amount of oil in another pan.
Add to the chickpeas.
Add the parsley and serve.
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