The road to a superrito pot is perfect

Chicken, potatoes and onions, that's all it takes for Chef Felix Rosenthal's perfect superrito pot, you're going to fall in love and big

No more chicken, potatoes and onions. Felix Rosenthal's Suprito Pot (Photo: Nimrod Saunders)

Chicken Suprito (Photo: Nimrod Saunders)

There are countless versions of the superrito coming from Jewish-Spanish cuisine. The unique cooking method, frying and then cooking with a little liquid, is the one that maximizes the taste of the ingredients, and creates a thick and rich sauce. Chef Felix Rosenthal 's version needs no more than chicken, potatoes and onions, which, thanks to proper care, become a celebration of intoxicating flavors.

In Rosenthal's superrito pot, onions are important - they are fried in the fat in which the chicken is fried with a little silan until it becomes almost jam and adds a subtle sweetness to the whole dish. He chooses the final cooking in the heat of the oven, which wraps the pot in all directions and ensures a velvety and addictive sauce.

This superrito, along with many other dishes, can be ordered directly from Felix Rosenthal to the house. On his Facebook page, Felix's Kitchen , he offers chef-made home-made meals, of the highest quality ingredients. Just what you need to make an impression on your guests without spending the whole week in the kitchen, or just when you want home-cooked food for the whole family with a chef's touch.

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Chicken Suprito

Recipe By: Felix Rosenthal, Walla System! Food

1 rating / 3.75 stars

• 30 minutes work
• 90 minutes total
• Easy to prepare
• 4 diners

SpainFirefoodsCasserole Recipes for SittingLunch DinnerBreakfast

Addictive taste that is not like him. Felix Rosenthal Chicken Supermarket (Photo: Nimrod Saunders)

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Ingredients

• • 4 kneels
  • 3 onions (cut into Julinans or sliced ​​halves)
  • 5 potatoes (cut into cubes)
  • 1 kspsilan
  • 1 tablespoon coarse salt
  • 2 black peppercorns
  • 300 cubic meters of chicken or water
  • Olive oil

Preparation

How to make chicken superrito?

• Fry the potato cubes in half-deep oil. When golden they take out absorbent paper.

• Heat two tablespoons of oil in a flat pot that can get into the oven (like a sutage). When the pot is really hot, carefully place the pods on the side of the skin and roast for about 3-4 minutes on each side until the skin gets crispy texture and golden in color. Tip: It is best to roast two calves every time so as not to lower the heat in the pot.

• To the fat remaining in the chicken frying pan add two more tablespoons of olive oil, scrape well with a wooden spoon and add the onion. Fry until translucent.

• Add the silane to the onion and stir together for about 3 minutes.

• Pour 4 tablespoons of chicken or water stock and continue to mix until the onion gets a jam texture.

• Return the squats to the pot, add the potatoes and what is left of the chicken stock and bring to a boil.

• Cover the pot and transfer to an oven heated to 180 degrees for an hour. Take out and brush the knees in the sauce.

• Tip: If there is a lot of sauce left, it is recommended to continue to reduce it on the gas until thick and creamy sauce is obtained.

More chicken recipes

• Chicken superrito and Jerusalem artichoke

• Chicken superrito with cocktails, greens and artichokes

• Aries superito, eggplant and spinach

• The pot of pots: Beef Supermarket

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