Spicy chicken and polenta recipe

 

  1. Clean chicken, wash it and dry it with paper towels. Cut it in 8 pieces and season.
  2. Peel the onion, peel the carrot and wash the celery; mince them along with the chili.
  3. Heat the oil in the pot and sauté the mince and sage for 4 minutes
  4. Add chicken pieces, soak it in the fried mix and brown well; next pour the wine and allow evaporating in medium heat.
  5. Add processed tomato and 4 tbsp of water and mix it all well. Rectify salting.
  6. Close pot, pressurize it at high heat and allow chicken to cook for 15 minutes from the ringing.
  7. After this time, turn heat off, allow steam to escape and open carefully.
  8. Place chicken to a sauce pan and keep it heated while the polenta is prepared.
  9. Wash the pressure cooker and add 1 ½ L of water. Salt and boil it.
  10. Add corn flour and stir until an even mix is achieved and without lumps. Close the pot and cook for about 20 minutes from the beginning of the ring. When cooking is over, turn heat off, allow steam to escape and open the pot.
  11. Heat chicken in the saucepan and if there is any liquid left allow it to evaporate. Serve it immediately with the polenta.
  12. Tip: if dish is required to be less spicy, remove chili seeds. To remove the polenta scab from the bottom of the pot, place it in the heat with water and vinegar, allow to cook for 5 minutes and, with the help of the spatula, remove the scab.
-  1 chili
-  5 or 6 sage leaves
-  50 ml of white dry wine
-  1 chicken (1 k approximately)
-  500 g of processed tomato
-  1 onion
-  1 celery stick
-  1 carrot
-  3 tbsp of extra virgin olive oil
-  Salt and pepper
-  500 g of corn flour

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