Recipes
Salona Chicken
April - 8 - 2016
4
Preparation: 15
Cooking: 50
recipe for Salona Chicken
4
Preparation: 15
Cooking: 50
Ingredients
1 cup up chicken, with bones (I use a pack of chicken breasts and legs) 3 cups water 2 tablespoons butter 5 green cardamom pods, bruised 1 bay leaf 1/4 cup chopped white onion 1/2 tablespoon ginger/garlic paste 1 tablespoon tomato paste 1 tomato, diced 1 large zucchini, peeled, sliced and halved 2 medium potatoes, peeled, sliced and halved 1 loomi (dried lime) 1 green chili, sliced lengthwise Spices: 1/8 teaspoon Ground cinnamon 1/8 teaspoon Turmeric 1/8 teaspoon Curry powder 1/8 teaspoon Garlic powder 1/8 teaspoon Ground coriander 1/8 teaspoon Ground cardamom 2 teaspoons salt 1 teaspoon black pepper Chopped cilantro, for garnish
Method
Source: Ya Salam Cooking
- In an 8-quart saucepan on medium heat, add 1 tablespoon of butter, add chicken pieces and allow to brown on each side, about 10 minutes. Add water, cardamom pods and bay leaf, bring to boil, then reduce heat to low and allow to simmer for 30 minutes.
- In a saute pan, add 1 tablespoon of butter on medium heat. Add onions, ginger/garlic paste and tomatoes, mix and allow to simmer for 2-3 minutes. Add tomato paste, zucchini, potatoes, chili, loomi and spices, cook for 5 minutes.
- Add chicken into pan. Then strain broth (removing anything that’s not liquid) and add broth into pan carefully with chicken and vegetables. Bring to a full boil, reduce to low. Cover and simmer for 15 minutes.
- In a serving bowl carefully add stew, then sprinkle with fresh cilantro.
- Serve with white rice.