Chicken Stew With Potato And Carrot + Photo
With Tempera by Nonna Antonieta
Ingredients:
2 pounds of uncooked coats
Other Ingredients:
6 to 8 medium potatoes cut in half
3 medium carrots cut into slices
1 garlic only white portion cut into thin slices
3 sticks of celery with leaves
Sauce:
2 to 3 kilos of ripe tomatoes without seed skins
½ pound grated or chopped onion
½ cup of corn oil
1 cup chopped parsley
½ cup (tea) green onions, cut into slices
1 tablet of broth (optional) or
1 teaspoon of the nonna seasoning
2 tablespoons oregano
1 tablespoon salt
1 tablespoon of pepper sauce or
1 or ½ fingered seedless finger pepper
3 branches; one of basil one of mint and one of whole sage
1 piece of cinnamon stick or a spoon of cinnamon (coffee) powder.
Way of preparing:
Remove all skins and fat from the chicken, then rinse with running water, put in the drainer to get out all the water.
Put a large pan on the fire with the oil as soon as it heated, go placing the chicken pieces with the bone, so that they stay in the bottom of the pan.
Do not leave the pieces bent one above the other.
Fry until golden.
Then add onion, garlic, and celery (sautéed previously), add the tomatoes, potato, carrot, broth and half the salt, let it cook over low heat without stirring.
If you prefer you can knock the sliced tomatoes in four in the blender, with a little cold water.
If your blender is simple strain into fine sieve.
After 20 minutes, turn the cooking pieces on the other side, leave on the fire until a thick sauce.
When you have 10 minutes to finish cooking the sauce, add the herbs.
Remove the herbs and cinnamon before serving.
Note :
You can use any piece of chicken, with or without the bones, however, can not leave the skins and fat, which is harmful to health.
If you do not like chicken you can substitute for turkey, goose, quail, chester, mackerel, etc.
Accompanies white rice and green salad
Seasoning of Nonna Antonieta
Ingredients:
1 tablespoon of hot paprika, or freshly ground black pepper
1 tablespoon (grated) or grated nutmeg
1 tablespoon grated dry ginger
1 teaspoon ground coffee
1 teaspoon ground cinnamon powder
1 teaspoon ground cloves
Way of preparing:
Put the spicy paprika, grated nutmeg, grated ginger in a dry bowl, mix well, then add the bay leaf, cinnamon and clove, make the mixture well.
Store in large white glass with screw cap, inside the kitchen cabinet, along with the other seasonings.
Use only a pinch, or a spoonful of nonna seasoning. is very strong is suitable for cold-weather Europeans.
With Tempera by Nonna Antonieta
Ingredients:
2 pounds of uncooked coats
Other Ingredients:
6 to 8 medium potatoes cut in half
3 medium carrots cut into slices
1 garlic only white portion cut into thin slices
3 sticks of celery with leaves
Sauce:
2 to 3 kilos of ripe tomatoes without seed skins
½ pound grated or chopped onion
½ cup of corn oil
1 cup chopped parsley
½ cup (tea) green onions, cut into slices
1 tablet of broth (optional) or
1 teaspoon of the nonna seasoning
2 tablespoons oregano
1 tablespoon salt
1 tablespoon of pepper sauce or
1 or ½ fingered seedless finger pepper
3 branches; one of basil one of mint and one of whole sage
1 piece of cinnamon stick or a spoon of cinnamon (coffee) powder.
Way of preparing:
Remove all skins and fat from the chicken, then rinse with running water, put in the drainer to get out all the water.
Put a large pan on the fire with the oil as soon as it heated, go placing the chicken pieces with the bone, so that they stay in the bottom of the pan.
Do not leave the pieces bent one above the other.
Fry until golden.
Then add onion, garlic, and celery (sautéed previously), add the tomatoes, potato, carrot, broth and half the salt, let it cook over low heat without stirring.
If you prefer you can knock the sliced tomatoes in four in the blender, with a little cold water.
If your blender is simple strain into fine sieve.
After 20 minutes, turn the cooking pieces on the other side, leave on the fire until a thick sauce.
When you have 10 minutes to finish cooking the sauce, add the herbs.
Remove the herbs and cinnamon before serving.
Note :
You can use any piece of chicken, with or without the bones, however, can not leave the skins and fat, which is harmful to health.
If you do not like chicken you can substitute for turkey, goose, quail, chester, mackerel, etc.
Accompanies white rice and green salad
Seasoning of Nonna Antonieta
Ingredients:
1 tablespoon of hot paprika, or freshly ground black pepper
1 tablespoon (grated) or grated nutmeg
1 tablespoon grated dry ginger
1 teaspoon ground coffee
1 teaspoon ground cinnamon powder
1 teaspoon ground cloves
Way of preparing:
Put the spicy paprika, grated nutmeg, grated ginger in a dry bowl, mix well, then add the bay leaf, cinnamon and clove, make the mixture well.
Store in large white glass with screw cap, inside the kitchen cabinet, along with the other seasonings.
Use only a pinch, or a spoonful of nonna seasoning. is very strong is suitable for cold-weather Europeans.
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