Chicken with Potatoes, Egg and Saffron Sauce Mexican Style
Mexican-style chicken with potatoes, egg and saffron sauce is a recipe with fresh ingredients from the poultry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 chicken thighs
- 4 chicken wings
- Salt
- Pepper (freshly ground)
- 2 tbsp olive oil
- 300 ml poultry stock
- 1 tsp saffron strands
- Cayenne pepper
- 800 g waxy potatoes
- 4 eggs
- 1 stalk epazote
Instructions
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1.
Wash the thighs and wings, pat dry and season with salt and pepper. In a pot, brown them in hot oil on all sides. Deglaze with poultry stock. Add saffron strands and a pinch of cayenne pepper. Peel and dice the potatoes into small cubes, add to the pot and simmer for about 25 minutes, stirring occasionally and adding more stock if needed. Boil the eggs for approximately 6 minutes until soft‑set; peel and halve.
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2.
Peel off epazote leaves, set aside some for garnish, finely slice the rest into strips, add to the chicken, season, and distribute on plates. Place two egg halves on top and serve garnished with epazote.
