Chicken with Potato Cream

Directions

• Bring a pan of water to heat, add salt to taste and when it boils, add the peeled and chopped potatoes.
• Cook the potatoes until they are very soft and turn off the heat. 
  Drain the water and reserve the potatoes.
• Heat another pan and add the olive oil, the diced chicken and sauté, stirring occasionally until the water dries up and the chicken is golden.
• Reduce heat to low and add 3 chopped garlic cloves (reserve one for later), salt to taste, chopped onion and tomato.
• Season with saffron, black pepper and chimichurri to taste. 
  Sauté for another 2 minutes, stirring occasionally. 
  Turn off the heat and reserve the chicken.
• To make the cream, add whole milk, boiled potatoes, cream and 1 clove of crushed garlic to a blender. 
  Cover and beat very well.
• Place the creamy mixture in the pan with chicken and return to heat. 
  Stir well and cook for another 5 minutes, mixing occasionally.
• After boiling for 5 minutes, turn off the heat, finish with chopped green pepper to taste and the chicken with potato cream is ready to serve.