Piquillo peppers stuffed with chicken with tomato sauce

Preparation

1. To stuff the peppers:

   If we want the chicken completely shredded, we put the chicken breast in the glass and shred during 6 seconds, at speed 6. We reserve in a bowl. If we want the chicken to be cut into pieces, cut the breast into pieces with a knife and reserve in a bowl.

2. We put the onion, garlic and parsley in the glass and program 7 seconds, at speed 4. We lower the pieces that have remained on the walls of the glass towards the blades.

3. We add the oil and program 8 minutes, temperature 100º and speed 1.

4. We incorporate the chicken, the flour and program 2 minutes, temperature 100º and speed 2.

5. Add the white wine, the water, the stock cube, the pepper and program 13 minutes, temperature 100º and speed 1.

6. Remove from the glass and let it warm.

7. We stuff the peppers and place them in a bowl. We booked.

8. For la salsa:

   We put the garlic and onion in the glass. We program 7 seconds, at speed 4. We lower the pieces that have remained on the walls of the glass towards the blades.

9. We add the oil and program 5 minutes, temperature 100º and speed 1.

10. Add the white wine, tomato, salt and sugar. We crush during 20 seconds, at speed 7 and we program 15 minutes, temperature 100º and speed 1.

11. We pour the sauce over the peppers and sprinkle a little chopped mint on top.