Quote:
Originally Posted by vemureaux
Sounds delicious. Recipe please?
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Here it is - prep time is about 10-15 minutes, takes about an hour of simmering. The scent while it is cooking will make you salivate!
8 pieces of chicken (1 large fryer cut up, I prefer to remove skin too)
½ cup flour
½ cup oil
1 clove garlic, crushed
1 med onion, chopped
1 can diced tomatoes, juice and all
2 tablespoons ajà panca paste (can get online if no local grocer carries this)
½ cup peas
½ cup sliced carrots
¼ cup golden raisins
4 or 5 Yukon gold potatoes, halved
1 cup chicken stock (can make from cube if need be)
Salt
Pepper
Wash and dry chicken pieces. Season with salt and pepper.
Roll chicken in flour and sauté all sides in hot oil until golden. Remove from skillet and set aside.
In same pan sauté garlic, onion, and ajà panca paste.
Add tomatoes, carrots, peas, and chicken stock. Correct seasoning if necessary. Boil for 5 minutes.
Add potatoes, raisins, and previously set aside chicken pieces. Cook covered, over low heat, until potatoes are tender.
Serve with rice.
I make this in my large Teflon coated wok, and it is always brimming by the time everything is in. This is our absolute favorite way to make chicken – it is always tender and moist.