Any festive table will be decorated with delicious, aromatic and juicy chicken stewed with tomatoes and spices. Since this dish is low in calories, it will be appreciated by those who follow the figure.
It is necessary
-
- hen;
- tomato
- onion;
- cilantro;
- basil;
- nutmeg;
- rosemary;
- red hot pepper;
- salt;
- vegetable oil;
- butter.
Instructions
Step 1
Take a chicken weighing about a kilogram (can be replaced with chicken legs). Rinse thoroughly, pat dry with paper towel. Use a meat hammer to cut into small, approximately equal pieces.
Step 2
Cut three large tomatoes crosswise, carefully pour over boiling water, dip in cold water. Peel off the skin. Cut into small cubes. Add chopped tomatoes to the chicken skillet. Simmer for about 10 minutes.
Step 3
Peel two large onions, cut into half rings. So that the onion does not irritate the eyes, periodically substitute the knife under a stream of cold water. In a separate skillet, melt 1 tablespoon of butter, add half rings of onion and saute over medium heat until transparent and golden brown.
Step 4
Add the fried onions to the chicken and tomato skillet, cover, simmer for another half hour. During this time, peel 3-4 cloves of garlic, cut or press through a garlic press. Finely chop one small red hot pepper. Take each bunch of fresh cilantro and basil. Rinse well, pat dry with a napkin. Chop the herbs finely. Mix with garlic, hot pepper, add 1 teaspoon of nutmeg, a teaspoon of rosemary, salt to taste. Pour all this into a pan with chicken and tomatoes, cook for about seven more minutes.
Step 5
To check the readiness of the chicken, pierce the thickest part of the leg: if pure juice flows, then the meat is stewed. Arrange the finished chicken on plates, garnish with herbs and serve.
