This classic chicken stew, cooked in plenty of onions and its own juices, is one of the indispensable flavors of everyday Turkish cuisine. With tender chicken pieces, caramelized onion and a light tomato aroma, it adds a warm main course to the evening table alongside rice or bulgur pilaf.
Sauté the finely chopped onions in a wide pot with vegetable oil over low heat until they turn slightly golden.
Add the chicken thigh pieces to the onions and cook over medium heat, stirring, until the outer surface changes color.
Add the tomato paste and sauté for a few minutes, then add hot water and sprinkle with salt and black pepper.
Cover with a lid and cook over low heat, stirring occasionally, until the chicken softens and releases its juices.
Important: don't add the chicken before slowly sautéing the onions over low heat to release their sugar, otherwise the meat will release its juices early and dry out. Note: putting cold chicken meat directly into the pan can extend the cooking time, bring it to room temperature first.
If you prepare the stew a day ahead and let it sit in the fridge, the spices settle in properly and the flavor becomes even richer when reheated the next day. Sprinkling a little chopped parsley before serving adds freshness.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.