One-Pot Lemon Tomato Chicken Stew

Preparación

1. 1

   Cut the chicken breast into bite-sized pieces. Peel the potatoes and cut them into 2–3 cm chunks.

2. 2

   Peel and finely chop the onions and garlic. Dice the tomatoes. Wash the lemon, finely grate its zest, and squeeze out the juice, discarding the seeds.

3. 3

   Place the chopped onions in a large pot with about 100 ml of the measured water. Cook over medium heat for 5–7 minutes, stirring frequently, until softened.

4. 4

   Add the garlic and cook for 1 minute, stirring continuously.

5. 5

   Add the chicken pieces and 4 g of the salt. Cook for 5–6 minutes, stirring occasionally, until the exterior of the chicken is no longer pink.

6. 6

   Add the diced tomatoes, potatoes, remaining 400 ml water, lemon zest, and remaining 4 g salt. Stir well and bring to a boil.

7. 7

   Reduce the heat to low, cover the pot, and simmer for 25–30 minutes. Stir occasionally and cook until the potatoes are tender and the chicken reaches an internal temperature of at least 74°C.

8. 8

   Stir in the lemon juice and simmer uncovered for another 3–5 minutes. Gently crush a few potato pieces against the side of the pot if a thicker stew is desired.