Chicken legs stewed in tomato sauce

Chicken legs stewed in tomato sauce – a detailed recipe cooking. Photo Chicken legs stewed in tomato sauce Time: 55 мин.Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 6 chicken legs
  • 1 can (800 gr.) Canned peeled tomatoes entirely
  • 4 tbsp. l canola oil
  • Salt
  • 1 tsp whole cumin seeds
  • 2 tsp chili pepper flakes
  • 1 large peeled and grated round piece of root ginger
  • 6 peeled and cut in half along the cloves of garlic
  • 2 cinnamon sticks
  • 4 fresh or dried bay leaves
  • 1 peeled, cut in half and sliced thin half rings large head of white onion
  • Water as needed

Recipes with similar ingredients: chicken legs, tomatoes, ginger root, onion, cumin, red pepper flakes, cinnamon, bay leaf, garlic

Recipe preparation:

  1. In a large skillet over high heat, heat canola oil. Put chicken thighs and legs in one layer and salt them to taste. Flip over to the other side and salt again. When the oil starts smoke slightly, carefully put the chicken in butter. Do not put in the pan has too many pieces. Resist the temptation move or flip the chicken. Give her a little brown side, about 3-5 minutes Turn over with metal tongs pieces of chicken and fry on the other hand, about 3-5 minutes. Place the chicken on a tray.
  2. Put cumin seeds and chili flakes in the same pan, stirring quickly to lightly fry them, about 10-15 seconds. Add onions, ginger, garlic and mix. Salt the ingredients over taste, then add the tomatoes, cinnamon and bay leaves. Cook mix until all the flavors mix, for about a minute. Again put the chicken in the pan, leave a low heat and continue simmer chicken until cooked, 30-45 min. (Chef tip: If the sauce becomes too thick and starts to burn to the bottom pans, add a little water, about 1/2 tbsp.) When the chicken will be ready, take out and discard the cinnamon sticks and laurel leaves. Try to have enough spices and put in serving bowl. Serve with stewed cabbage if desired.

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