Instructions

Clean and chop the chicken and separate the thighs from legs. Season to taste. Chop the onion, garlic and carrot into fine brunoise. Heat olive oil in a Magefesa Dutch oven and brown the chicken, remove and keep.  Add the chopped garlic to the pan and take advantage of the fat that chicken loses, sauté and do not let it burnt, add the onion and carrot with a pinch of salt, let it poach over medium heat until the onion becomes soft and transparent.
Add the chicken to the pot, add the yellow chili, panca chili, aromatic herbs and stir it well. Cover it lightly with the poultry stock and let it cook over low heat for 35 or 40 min. Incorporate the peas during the middle of the cooking process. Boil the potatoes with a bit of salt.
For the sauce, julienne the onion, dice peeled tomatoes, remove seeds, season with oil, salt and lemon juice to taste. Spice with parsley or thinly cut coriander. Serve the chicken sajta accompanied by the boiled White potatoes and cover it with the Creole sauce. If we have the possibility to get tunta, we will leave it to soak the previous night. Next day, we boil them, once peeled and chopped, with water and salt. Once boiled, we will mix it up with the cheese and beaten eggs.

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