Spicy Chicken

Cooking Chilean

Ingredients for Spicy Chicken

• 1 (3 1/2 lbs.) chicken whole
• 1 leek, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 1/2 cup parsley, chopped
• - Salt and pepper
• 1 tablespoon grated onion
• 1 tablespoon butter
• 1 tablespoon oil
• 5 ripe tomatoes, peeled and chopped
• 5 ears of corn, kernels only
• 1 cup chicken stock
• 1 tablespoon hot chili sauce
• 2 hard-boiled eggs, halved
• 1 (1/4 lb.) can red pimentos
• - Fresh coriander, chopped

Preparation of Spicy Chicken

1. Put the chicken in a large saucepan with water to cover and add the leek, carrots, onion, chopped parsley, salt and pepper. Bring to a boil, and simmer gently for 1 hour or until the chicken is tender.

2. Fry the grated onion in butter and oil until soft but not brown. Add the tomatoes, corn kernels, chili sauce, stock, salt and pepper to taste. Simmer for 15 minutes. Skin the cooked chicken and cut into pieces. Put into the sauce and cook 10 minutes. If the sauce is too thick, add a little more stock.

3. Place on a serving dish with the hard-boiled eggs and pimentos cut in strips as decoration. Serve with potatoes boiled in the chicken stock and sprinkled with chopped fresh coriander.