Stewed Chicken
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Description
Serve with basmati rice.
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 chicken leg quarters
- 3 cups water, or more as needed
- ¼ cup tomato paste, or more as needed
- 2 tablespoons ground paprika
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon saffron threads, crushed
Directions
- 1. Heat oil in a Dutch oven or a large heavy pot over medium-high heat; saute onion until browned, 5 to 7 minutes. Add chicken and cook until browned, 2 to 3 minutes per side.
- 2. Mix water, tomato paste, paprika, cinnamon, turmeric, salt, pepper and saffron together in a bowl; pour over chicken. Add more water if chicken isn't completely covered in liquid. Cover Dutch oven and cook over medium-low heat until chicken falls off the bone, about 1 1/2 hours.
- 3. Carefully transfer chicken to a glass serving dish. If sauce is not the consistency of gravy, add 1 to 2 tablespoons tomato paste and simmer over medium-low until it reduces to a thick gravy, about 5 minutes. Pour sauce over chicken.
Nutrition Facts
serving: 4 servings
calories: 465.4 kcal
carbohydrates: 9.3 g
protein: 38.4 g
saturated fat: 6.9 g
cholesterol: 127.7 mg
sodium: 539.5 mg
fiber: 3 g
sugar: 4 g
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