Pollo guisado con patatas

I already tell you that you are not going to be able to resist this chicken stew with potatoes, an economic dish with which you will feed a regime. It is ideal for the whole family, big and small. Above all, do not forget the bread. This sauce will ask you to scream. We salt and pepper the chicken. This time I have bought 4 chicken thighs and the 4 hind legs, but you can use the parts of the chicken that you like the most. You can also ask the butcher to cut you smaller pieces. In a saucepan we add a good splash of extra virgin olive oil. Once it is hot, we put the hind legs and we brown them, first on one side and then on the other. Once golden, we remove them and do exactly the same with the thighs. We take out and reserve. We chop a couple of cloves of garlic very finely and cut an onion into julienne. We add the garlic to the saucepan and when it starts to brown, we incorporate the onion. A little salt and stir. We let it fry for 5 minutes over medium-high heat. We cut half a red pepper, previously washed, into strips and we do the same with a green pepper. We incorporate the peppers to the saucepan and stir. When the pepper starts to brown, we pour 100 ml of white wine. We let it reduce over high heat for 5 minutes or until it is practically liquid. At this point we add a sprig of fresh rosemary and a couple of tablespoons of fried tomato. We mix and incorporate the chicken. To enrich the broth, we crumble a chicken pill. We pour half a liter of water, a bay leaf and when it starts to boil, we cover and cook a total of 45 minutes, the first 20 minutes over high heat. Meanwhile, we peel and dice the potatoes, that we can incorporate them to the stew half cooking or fry them and incorporate them at the end. I'm going to shoot for the second option, so I'm going to fry them in plenty of olive oil extra virgin. After the first 20 minutes, we leave the lid half put and cook the remaining 25 minutes over medium-low heat. Once the potatoes are fried, we take them out on kitchen paper to release the excess of oil, without the need to salt them. We incorporate them to the stew in the absence of 2 or 3 minutes to finish the total time of cooking. We serve the chicken, the potatoes and the broth. We decorate with a few sprigs of rosemary fresh and we can serve. Another dish that will surely fly from the table.