Chicken onion stew

Name: Chicken onion stew - Aurica E.
Ingredients: 6 larger onions; 1 bigger carrot; 1 bunch of fresh parsley; seasoning for chicken; salt; pepper; 7 pieces of chicken meat (from a whole chicken); 3; 4 tablespoons of broth; a little oil for frying the meat; warm water; 1 tablespoon of flour

Meat - Chicken onion stew by Aurica E. - Recipia

Onion stew with chicken is one of those simple, sweet-tasting dishes I make when I want something hearty without too much preparation. The onions soften nicely and create the sauce, while the chicken cooks in the same pot after being lightly browned. In my family, it's usually served with pickles, sour dishes, or hot peppers. Quick Info Total Time: not specified in the original recipe; depends on how quickly the onions soften and how long the sauce needs to reduce Preparation Time: not specified Cooking Time: about 30-40 minutes, depending on the heat and the size of the chicken pieces Servings: quantity not specified; the recipe uses 7 pieces of chicken Difficulty: easy Recipe Type: main course, homemade stew Ingredients 6 large onions 1 large carrot 1 bunch of fresh parsley Chicken seasoning Salt, to taste Pepper, to taste 7 pieces of chicken, from one cut 3-4 tablespoons of tomato paste A little oil, for frying the chicken Warm water, enough to cover 1 tablespoon of flour Preparation Method 1. Season the chicken pieces with chicken seasoning. Heat a little oil in a pot and lightly fry the chicken without browning it too much. The goal of this step is just to give it a bit of color and impart flavor to the oil. 2. Remove the chicken to a plate and keep the pot on the heat. In the remaining oil, add the finely chopped or processed onions. The onions should not be fried; let them soften well. 3. Add the tablespoon of flour over the onions and stir. Continue cooking until the onions are well softened. The mixture should be monitored and stirred occasionally to prevent the flour from sticking to the bottom of the pot. 4. Add the chopped carrot or grated carrot. Let the onions and carrot cook for about 3 minutes, stirring to combine the vegetables with the flour and oil. 5. Return the lightly fried chicken pieces to the pot. Pour in enough warm water to cover the chicken and let the stew come to a boil. Stir occasionally. 6. Adjust the salt and add the pepper. Continue boiling until the sauce reduces and thickens. The amount of water is not fixed, so it's better to add gradually rather than putting in too much at once. 7. Add the 3-4 tablespoons of tomato paste and mix well. Let the stew simmer a bit longer so that the tomato paste incorporates into the sauce. 8. Finally, add the chopped fresh parsley. Let the stew simmer for about 4 more minutes, then turn off the heat. 9. Allow the dish to cool slightly before serving. The sauce will settle and may become a bit thicker as the temperature drops. Why I Make This Recipe Often It's a simple dish made from everyday ingredients, and the onions give it a sweet flavor without needing many spices. The chicken cooks in the onion and carrot sauce, and the tomato paste adds color and a slight tang. Plus, the recipe is easy to follow and can be served without complicated side dishes. Tips The onions should be allowed to soften well. If they remain hard, the sauce will not have the same consistency and the flavor will be less sweet. The chicken is only lightly fried at the beginning. It doesn't need to be fully cooked at this stage since it will boil later in the sauce. Use warm water when adding liquid. The stew will start boiling faster, and the temperature in the pot won't drop suddenly. Add salt after you pour in the water and it starts boiling, then taste again after the sauce has reduced. As the liquid evaporates, the flavor becomes more concentrated. The tomato paste should be added after the stew has boiled and reduced. This way, you can more easily control the consistency of the sauce and the amount of liquid. Substitutions The original recipe does not specify substitutions for the main ingredients. The onions, carrot, flour, tomato paste, and parsley form the base of the stew, and changing them may alter the flavor or texture of the dish. For the chicken, use the 7 pieces from one cut as specified in the recipe. The amount of oil remains small, just enough for lightly frying the chicken. Variations If you prefer a thinner sauce, use more warm water and let the stew boil for less time after adding it. For a thicker sauce, leave the pot on the heat a bit longer before adding the parsley. In any case, stir occasionally and watch to ensure the onions or flour do not stick. The final taste can be adjusted with salt and pepper. The tomato paste can be used in amounts of 3 or 4 tablespoons, depending on how pronounced you want the tomato flavor to be. Serving Ideas The onion stew with chicken is served warm, after it has cooled slightly. The original recipe recommends serving it with pickles, sour dishes, or hot peppers. These balance the sweet flavor of the onions and carrots. Frequently Asked Questions What type of chicken is used? The recipe is made with 7 pieces of chicken from one cut. The pieces are seasoned and lightly fried before being added to the sauce. What does "enough warm water to cover" mean? Add enough warm water to cover and surround the chicken in the pot. The exact amount depends on the size of the pot and how much sauce you want. Why should the onions not be fried? The onions need to soften and create the sweet base of the sauce. If they are fried too hard, they can become bitter and change the texture of the stew. When is the tomato paste added? The tomato paste is added after the stew has come to a boil, after you have adjusted the salt and pepper and the sauce has started to reduce. When is the parsley added? The parsley is added towards the end, then the stew is left to simmer for about 4 more minutes. Nutritional Values The values below are estimates and cannot be calculated precisely, as the amount of chicken in grams is not specified, and the oil and number of servings are not measured exactly. For one serving, if the dish is divided into approximately 4-6 servings, the estimate can be 300-450 kcal, depending on how much chicken is in each piece and how much oil remains in the sauce. Protein: approximately 20-30 g Fat: approximately 12-25 g Carbohydrates: approximately 18-28 g Fiber: approximately 3-5 g Most of the carbohydrates come from the onions and carrots, while the fat content mainly depends on the chicken pieces used and the oil absorbed during frying. These values do not include the pickles or hot peppers served alongside. Storage and Reheating If there is leftover stew, let it cool, then store it in the refrigerator in a covered container. When reheating, place it in a pot and warm it over low heat, stirring gently. If the sauce has thickened too much, you can add a little warm water before reheating. The parsley retains its best flavor when added at the end, so if you are reheating the entire amount, there is no need to boil it for long. Serve the stew warm, with pickles, sour dishes, or hot peppers.

Preparation

First, we season and fry the meat {not too much}. After frying, we take it out onto a plate, and in the same oil, we sauté the finely chopped onion or processed in a food processor {not fried onion}. We add a tablespoon of flour over the onion and let it soften well, then we add the grated or processed carrot. We leave it on the heat for about 3 minutes, after which we add the fried meat, adding enough hot water to cover it. We let it come to a boil, stirring occasionally, adjusting the salt, and adding pepper. We let it boil down {to reduce} and then add the tomato paste. We add parsley and let it cook for another 4 minutes, after which we remove it from the heat and let it cool slightly before serving. Enjoy your meal!! It is served with pickles, sour cream, and hot peppers.

Chicken onion stew

Preparation

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