We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Preparation time: less than 90 minutes
RECIPE PREPARATION Onion stew with chicken:
Wash the thighs, cut each leg in half and fry well on both sides. Remove from the oil and put the finely chopped onion in the same oil. When it is half done, add the finely chopped carrot and pepper and continue to harden until the onion is well browned. Then add the tomato juice and broth and water. When it starts to boil, add the meat and spices and finally the green parsley.
If the chicken is country, it is more sharp, boil it in two cups with water and salt approx. 20 minutes, and fry the celery and instead of adding water to the stew, add the soup resulting from boiling the thighs. You can use any type of chicken meat, not only the thighs.