Inocencia Santana González brings us this traditional recipe that she learned from her ancestors in the lands of Pino Santo, in Santa Brigida, Gran Canaria. And over the years he improved it and turned it into his own family recipe to teach it to his daughters. With a surprise ingredient. Today we share it with you:
INGREDIENTS
Stew "parboiled"
500gr of chickpeas
1kg of chopped pork
3 chicken thighs
2 cloves of garlic
1 cebolla
salt the salt flats
a picza of saffron
Sofrito
2 onions
4 cloves of garlic
4 ripe tomatoes
1 red pepper
a handful of oregano
a handful of thyme
1 hoja de laurel
1 glass of white wine
a tablespoon of paprika
salt the salt flats
olive oil
Final mix
4 potatoes
a handful of raisins
a bunch of parsley
PREPARATION
The first thing to do is soak the chickpeas the day before in warm water and a pinch of salt.
Go for the recipe;
Pour slightly less than half the water into the pot. Add the pork and chicken thighs. An onion and 2 cloves of garlic, a pinch of salt and saffron. When it starts to boil, add the chickpeas. We lower the heat to medium and let it boil for 45 minutes. We turn off and let it rest. We remove the meat and chickpeas with the slotted spoon to a tray.
(We leave the broth to make a delicious soup)
We shred the chicken thighs, together with the meat and the chickpeas, we slowly fry them in a good pot. When it is golden, we remove from the fire.
While we peel the potatoes into squares and fry them, we set them aside to add at the end along with the stir-fry that we explain now. In a frying pan we make the sauce: we chop the onion, garlic and tomato to make the sauce, then the red pepper. We add the glass of wine and let it evaporate. Add the oregano, thyme, a bay leaf, a pinch of salt and a tablespoon of paprika. We add all this sauce to the chickpeas and the meat that we have in the cauldron. It is put on a low heat to warm it a little while it is stirred carefully, the fries and raisins are added. Now we chop the parsley, the amount to taste and mix everything.
