Chicken is always a good midweek meal and what could be better than a one pot dinner? My mom would make this and the specific smell always triggers great memories. You won’t need that many ingredients and it can be made on the stove top alone, except I personally like to finish it in the oven to give it more of a roasted look. This is what you’ll need:
1 whole kosher chicken cup up
2 red bell peppers cut into strips
2 green peppers cut into strips
4-6 potatoes peeled and cut into ½ inch slices
2 ripe tomatoes mashed
3 cloves garlic crushed
Dash of paprika
A few fronds of saffron
2 tbsp oil
In a large pot heat the oil then sear the chicken pieces on all sides to give some color and remove. To the pot add the garlic, slices of potatoes topped with the peppers, tomatoes, 1 tsp tomato puree then the chicken and add water not quite covering the chicken, add salt and saffron and bring to a boil, once boiling, reduce to min-med and let simmer covered till more than half the water has evaporated. Uncover and let reduce some more, at this point I would put it in the oven uncovered at 400 degree to roast for about 20 minutes, but you can skip that step if you like. Once ready serve up and enjoy!
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