Garbanzos con pollo y borraja

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, Garbanzos con pollo y borraja. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Garbanzos con pollo y borraja is one of the most popular of current trending foods in the world. It is simple, it's fast, it tastes yummy. It's appreciated by millions every day. Garbanzos con pollo y borraja is something that I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Garbanzos con pollo y borraja, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Garbanzos con pollo y borraja delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can have Garbanzos con pollo y borraja using 15 ingredients and 3 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Garbanzos con pollo y borraja:

1. 200 gramos garbanzos
2. 200 gramos borraja limpia
3. 2 filetes pechuga de pollo
4. Caldo de pollo (opcional)
5. 2 patatas pequeñas o una grande
6. 1 tomate grande (o tomate triturado de bote)
7. 1 cebolla pequeña o media grande
8. 1/2 puerro
9. 1 zanahoria
10. 2 ajos
11. 2 hojas laurel
12. 1 chorrito vino blanco
13. 1 chorrito aceite
14. Sal
15. 1 pizca pimienta negra, comino, perejil (opcional)

Instructions to make to make Garbanzos con pollo y borraja

1. Picamos el ajo, cebolla, puerro, zanahoria y tomate.
   Las pechugas las cortamos con el tamaño que nos apetezca. Los garbanzos los hemos tenido que tener a remojo unas doce horas, o bien puedes utilizar los que ya vienen cocidos, ponemos a cocer mientras los garbanzos, 30 minutos aproximadamente (dependiendo de la variedad o la marca de garbanzos tendrá más o menos tiempo de cocción),cubiertos con caldo o agua y sal al gusto; yo le pongo caldo de pollo.
2. Mientras se cuecen los garbanzos, en una sartén con un chorrito de aceite, ponemos a freír el ajo.
   Cuando esté dorado, echamos la cebolla, el puerro y la zanahoria.
   Cuando veamos que la cebolla esta transparente, echamos el tomate. Yo lo echo en el centro de la sartén, ahí le pongo la sal, las especias y algo de azúcar para rebajar la acidez, cuando se ha hecho un poco lo chafo con una rasera para sacar todo el jugo.
3. Después de remover un poco el sofrito ponemos el pollo, lo dejamos un poco y echamos un chorrito de vino blanco. Lo dejamos unos minutos hasta que se evapore el alcohol y apagamos el fuego.
   Una vez pasada media hora de cocción de los garbanzos (o el tiempo necesario), echamos el sofrito sin apagar el fuego. Mientras vamos pelando las patatas. Las echamos junto con las borrajas y dejamos cocer de 15 a 20 minutos más.

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