Summary

Ingredients

• 4 medium to thick chicken breast fillet (s)
• 120 g cheese (Cambozola)
• 12 basil leaves, fresh
• 4 tablespoon tomato paste
• 12 slices bacon
• 0.75 ¾ Red pepper (s)
• 0.75 ¾ Bell pepper (s), green
• 1 tomato (s)
• 1 can tomato (s), peeled
• 2 piece (s) onion (s)
• 3 cloves garlic
• 3 tablespoon, heaped oregano
• 3 tablespoon, heaped thyme
• 400 ml vegetable stock
• salt and pepper
• olive oil

For the sauce: (mojo)

• 8 cloves garlic
• 100 ml olive oil
• 1 green pepper (s)
• 1 bunch parsley
• 0.5 teaspoon ½ cumin powder
• salt and pepper

For the potatoes:

• 400 g triplets
• 250 grams salt

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Instructions

1. Cut the breast fillets lengthways in the middle, but leave the ends together so that we have butterflies. Brush the inside of each fillet with tomato paste. Cut the Cambozola into thin slices and distribute them evenly on the coated sides. Then distribute the basil leaves on the cambozola slices, close the fillets and season with salt and pepper. Wrap with 3 slices of bacon per fillet and use toothpicks or similar. fix.
2. Put the olive oil in a pan and fry the fillets on each side over full heat for 2 minutes, then set aside on a plate.
3. Cut the onions and peppers into medium-sized pieces, dice the tomato and slice the garlic. Sauté onions, peppers and tomatoes in olive oil in a deep pan for 5 - 7 minutes over medium heat. Add the garlic and season with salt, pepper, oregano and thyme, but keep a third of the oregano and thyme for later. If you like it spicier, you are welcome to add some chilli or something similar. Stir and cook for another 5 minutes. Add the peeled tomatoes, stir well and turn up a little until it starts to simmer. Heat and add the vegetable stock. Mix the brew well with a whisk and let it simmer for 10 minutes with the lid closed. Then add the remaining oregano and thyme, add the fried chicken breast fillets to the stock and let it simmer for 20-30 minutes.
4. Canarian potatoes are eaten with their skin on. Pour into pre-salted water and bring the water to a boil. As soon as it boils, add salt until the potatoes float on top. When the potatoes are almost cooked, pour off the water, add some more salt and shake vigorously with the lid closed. Place on the switched-off plate for half a minute and shake again. Repeat this process 2-3 more times. Now the potatoes have a film of salt. If too thick salt crusts have formed here and there, these can be rubbed off.
5. For the green mojo you need a universal mixer and a blender (magic wand). Quarter the garlic cloves, cut the paprika into medium-sized pieces and cut the parsley a little. Put everything in the blender and mix well. Pour into a tall container, add olive oil, cumin, salt and pepper and puree with a blender.
6. Serve the meat with the potatoes, some of the stock and the mojo.