Grandma's Chicken Stew

There are dishes that transport you to other times; this preparation takes me to my childhood, to those lunches at home when the grandmother did not know what else to put on the plate because "you were very thin" hahaha and is that perhaps who is fat for a grandmother?

Ingredients:

3 servings
1 boneless chicken breast, skinless, diced
1 large red onion in cubes
1 large sliced ​​carrot
2 large potatoes in cubes
1 can peas
1 cup sliced ​​mushrooms
1 tbsp Chinese sauce
1/2 cup tomato paste
10 beans
to taste salt and pepper
to taste laurel and rosemary
1/3 cup finely chopped cilantro
3 garlic cloves
1 small red paprika

Steps:

• Previously marinate the cubes of breast with half a lemon, rosemary, the tablespoon of Chinese sauce, half of the coriander and pepper; at least 1 hour before.

• Place olive oil in a saucepan, add the garlic and diced chicken. Seal it by browning it a little and add a pinch of salt. Add the paprika.

• Add the potatoes, the carrot, the beans and the onion to the saucepan. Add the tomato paste and enough water to cover the ingredients. Sauté over medium and medium heat.

• When the liquid is reduced by half, add the rest of the cilantro, the bay leaf and taste if it is well salted and if the potatoes are soft. Add the mushrooms and peas and wait for the liquid to thicken occasionally stirring.

• Serve hot. It can be accompanied with white or noodle rice.