Chicken Stew Recipe
In Turkish cuisine, the general name of the juicy dishes whose main ingredient is plenty of onions is "yahni". Chicken stew with shallots adds flavor and is often served as a healthy, nutritious and satisfying main dish made with white meat. Enjoy your meal!
Ingredients:
For 4 people
🕐 Preparation: 30 min.
🕐 Cooking: 30 min.
| Chicken Leg (Boneless Grill) | 400 | Grams | ||
| Flour | 1 | Tbsp | ||
| Shallot | 500 | Grams | ||
| Garlic | 5 | Clove | ||
| Tomato Paste | 1 | Tbsp | ||
| Hot Pepper Sauce | 1 | Tbsp | ||
| Butter | 1 | Tbsp | ||
| Olive Oil | 1 | Tbsp | ||
| Black Pepper (Freshly Ground) | 1 | Tsp | ||
| Cumin | 1 | Tsp | ||
| Salt | 1 | Tsp (large) |
Instructions:
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Cut the shallots from the tops and make a vertical scratch. Soak them in hot water for five minutes so they can be easily peeled off, then rinse them off and peel them off and leave them whole.
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Peel the garlic and leave it whole without crushing it.
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Heat olive oil or sunflower oil and butter in a deep saucepan.
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Put the shallots and garlic in the pot and sauté for a few minutes.
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Rinse the boneless grilled chicken meats. Remove them on a paper towel and drain them and chop coarsely.
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Mix the chickens with a spoonful of flour, a teaspoon of salt and sift their flour and put them in the pot. Add salt and spices while sautéing the chicken and onions on high heat.
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Add tomato and pepper pastes (we recommend using field tomatoes in summer) and saute all together until the smell comes out.
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Finally, add enough hot water to cover it by three or four fingers. When your food starts to boil, take it on low heat and cook for about 20-25 minutes until the chicken meat is tender.
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Check the water, salt and spices of the cooked food and remove it from the fire. After resting for 10-15 minutes, serve hot with bulgur pilaf or rice pilaf. Enjoy your meal!
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Note: If you like spicy, you can cook this dish with dried red cayenne pepper.
Chicken Pot Meal
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