Stewed Chicken recipe

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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

Nutrition Info

465.4 calories
carbohydrate: 9.3 g
cholesterol: 127.7 mg
fat: 30.4 g
fiber: 3 g
protein: 38.4 g
saturatedFat: 6.9 g
servingSize: -
sodium: 539.5 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

Serve with basmati rice.

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