Traditional recipes

Chicken stew with onion

Chicken stew with onion

The chicken is proportioned and seasoned. Fry in hot oil on both sides, then remove and keep warm.

Finely chop the onion, diced carrot and pepper. Fry together with the crushed garlic in oil until the onion becomes translucent (stir often).

When the vegetables are ready, add the meat, tomatoes and water to cover everything. Boil until the sauce drops. Season and season with parsley.


How to make chicken stew with onions and potatoes?

Peel an onion and cut it into small cubes. Heat the oil in a pan and cook the onion a little, without burning it. Just enough to become glassy.

The chicken is cleaned of tulle and down. Place on top of onions, salt and pepper. Pour a cup of water, cover and cook for about 10 minutes.

How much chicken stew with onion, potatoes and tomato sauce is boiled?

Meanwhile, peel the carrots and slice them. We can also peel the potatoes and cut them into cubes. We keep them in cold water until it's their turn. After 10 minutes, add the carrots and the tomato sauce (broth or mashed potatoes). Carrots need more time to cook than potatoes. Depending on the taste, we can add either 1/2 teaspoon of cumin seeds or 1 bay leaf.

Let it boil for about 10 minutes and then add the potatoes. Boil like this until it drops. If the chicken still needs to be boiled, we can also add a little water, I also added a little tomato juice.


Onion stew with chicken and tomatoes

INGREDIENTS

  • meat from a tender chicken (legs, wings, chest)
  • 500 gr yellow onion
  • 2 cloves of garlic
  • 3 garden tomatoes
  • 1 tablespoon sweet and spicy ketchup
  • salt and pepper
  • thyme
  • smoked paprika
  • 2 was dafin
  • 150 ml of water
  • polenta to serve

METHOD OF PREPARATION

It should be mentioned that I had a chicken, stuffed and fat.

We slice the chicken, cut its skin from place to place and sprinkle with salt and pepper. Let the spiced meat rest for about 20 minutes.

Heat the pan without greasing it.

Place the pieces of meat in the hot pan, on the skin side. Let them brown well and turn them over.

When the pieces of chicken are well browned on all sides and fat has formed in the pan, add a cup of boiled water.

Put a lid on the pan and let the chicken simmer until it is well penetrated. We constantly turn it from side to side.

Take the lid off the pan and let the meat boil until the water evaporates and only the fat remains. Then add the julienned onion and a slice of sliced ​​garlic.

Mix the onion well between the meat and let it simmer until it becomes translucent.

Finely chop the peeled tomatoes and add them over the meat and onion in the pan.

Add another tablespoon of sweet-spicy ketchup and the rest of the spices and leave onion stew with chicken and tomatoes 10 minutes on the fire.

Before extinguishing the fire for 2-3 minutes, add a clove of grated garlic, salt and spices, if necessary.

We serve delicious onion stew with chicken and tomatoes with warm polenta.


Chicken entrails stew

Pipettes and hearts are well cleaned of skins and cut into small pieces. Put the oil in a pan, and when it has warmed up, add the hearts and pipettes. These are hardened a little on one side and on the other, after which water is added and left on the fire until they penetrate well.

If the water has evaporated and they have not boiled, add a little more water until they penetrate well. Add the julienned onion and the chopped liver to the appropriate pieces. When they have penetrated a little, add the chopped bell peppers and the whole cherry tomatoes.

Mix well, then add the broth. The stew obtained is left on the fire until all the vegetables penetrate well. Season with salt and pepper to taste.

Crush the garlic and add it towards the end of the stew. Leave it for another 10 minutes and turn off the heat, then add the finely chopped parsley.
The stew is served hot with mashed potatoes or polenta.
Good appetite.


Chicken stew, the recipe from Romanian cuisine, is one of the most beloved chicken food recipes with fine sauce and delicious with tomatoes. Prepared with origins in the southern part of the country, chicken ostopel resembles chicken stew, only it has much less onions.

You will find in the recipe below a delicious ostropel, with tender chicken and a sauce so good that you will not leave anything on the plate.

Those who spent their childhood in the country definitely tasted this good food, made with chicken raised in corn. Fortunately, during the summer vacation I mostly stayed in the country. My godmother spoils us with good food: chickens from the yard, vegetables from the garden and lots of fruits from the orchards in the area. I had cheese and milk from the neighbors who had cows, but also from a sheepfold nearby.

Chicken tinsel which I propose in this recipe has the taste of my childhood. I can say with my heart that it is a chicken ostropel recipe like at home!

To make Chicken stew we can use a whole chicken, cut into pieces, but only the upper or lower thighs work just as well, but I don't recommend only the chicken breast because it is dull and dry.

Depending on the tastes and the area we come from chicken ostropel whether or not it contains onions. I like it with onions. It thickens the sauce and gives it a sweet taste.

Some put flour in it ostropel sauce, others do not. As I said, it all depends on tastes. In other words, please do not confuse chicken with tomato and garlic sauce with the ostropel! That's a steak cooked in the oven while the ostropel is cooked only on the stove flame.

Out of the desire to go out of style, some people used mushrooms in this sauce. In this case we are not talking about stew, but of a chicken with tomato and mushroom sauce or chicken stew with mushrooms.

More recipes prepared with chicken (chicken cooked in food, baked, appetizers, soups / soups and many other ideas) can be found in this link.

Simple recipe from Chicken stew is waiting for you to discover it below, with ingredients and preparation presented step by step.

INGREDIENT:

1 kg chicken meat
1 large onion
2 cloves garlic
2 grated carrots
50 ml oil for frying
1 tablespoon flour
150 ml tomato sauce / broth + 1 teaspoon sugar
50 ml wine
700 ml bird soup
1 bay leaf
1/4 teaspoon dried basil
salt
pepper
parsley

Finely chop the onion and heat it only until it softens very little. Then add the meat. Cook them together for 1-2 minutes, so that the onion does not burn. Turn the soup. Let it boil for 10-15 minutes, over medium-low heat.

Add the tomato sauce mixed with flour and a little sugar. Put the grated carrot through a small grater, 1 bay leaf, dried basil and finely chopped or crushed garlic.

Let everything boil for 10-15 minutes, then strain the sauce. If it drops too much, within 10 minutes, add more water. Put the meat sauce on the fire again and add the wine. Season with salt and pepper. Let it boil for another 5 minutes and it is ready.

Sprinkle with freshly chopped green parsley and serve with a garnish of natural potatoes, rice or just polenta, so as a child.

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1. Peel the onion, chop it larger or smaller, as you prefer, and lightly fry it with a little oil in a pan. Chop the bell peppers into cubes and add it over the onion, together with 2-3 bay leaves. Mix with a spatula and mash everything with a cup of water. Simmer for 2 minutes. Pepper is not mandatory but I like it in any stew and as such, I use it.

2. When they have simmered, add the well-cleaned pipettes and cut them into slices or two if they are smaller. Add warm water or meat soup (if it is) so that the pipettes are covered and let it boil covered for approx. an hour on low heat. We check with a fork if the pipettes are cooked. If we have turkey, goose or duck pipettes, it will be necessary to increase the cooking time.

Add the pipettes over the stewed onions

3. After an hour add the finely chopped garlic and 3-4 tablespoons of tomato paste or broth and mix to blend. If you are going to use diced fresh tomatoes, it is good to add 1 teaspoon of sugar to balance the acidity of the tomatoes and to get a tastier stew.

4. Immediately, after a few boils, add salt, ground pepper and paprika to taste. I tend to use more pepper and paprika because I like it more spicy. Let it simmer for another 10 minutes and the stew is ready.

5. Flavor with freshly chopped parsley.

The pipote stew is eaten hot with hot polenta but, if you prefer, it goes well with rice or natural potatoes. I also wrote about mushroom stew or chicken stew. In terms of stews, the interesting is the Moldovan stew in a clay pot covered with dough.


Recipe: Potato stew with chicken and onion. The most delicious old recipe

Today we present you an old and at the same time extremely delicious recipe for potato stew with chicken and onion. Follow the recipe step by step and you will have many wows from your loved ones who will taste the dish!


Chicken stew with onions - Recipes

Posted by Postolache Violeta on September 12, 2013 in recipes with peppers recipes with chicken recipes with onions recipes of stew onion stew | Comments: 13


Ingredient:

1 kg upper thighs
1 kg onion
1/2 kg of capsicum
1/2 kg tomatoes
1 link parsley
salt pepper
Paprika


Method of preparation:



Cut the fried onion and diced peppers and put them in the pan over the oil. If necessary, add a little more oil.



Let the onions and peppers soften.


Fill with water and simmer until the onion and pepper are well cooked. Add the peeled and grated tomatoes, or cut into small cubes. If you do not have fresh tomatoes you can use canned diced tomatoes.
Season with salt, pepper and paprika.


Add the meat and leave it on the fire until the sauce decreases. Add finely chopped green parsley. Serve with hot polenta.


Chicken stew with onion and red lentils

Chicken stew with onion and red lentils from: olive oil, chicken hammers, onions, red lentils, tomatoes, chicken soup, lemon peel, garlic, parsley, bread.

Ingredient:

  • 2 tablespoons olive oil
  • 8 chicken hammers with skin
  • 2 onions, finely chopped
  • 6 tablespoons red lentils
  • 400 g of canned tomatoes
  • 1 cube for chicken soup, crumbled
  • grated peel of 1 lemon
  • 1 clove of garlic, finely chopped
  • 1 small handful of finely chopped parsley
  • crispy bread for serving

Method of preparation:

Heat half the amount of oil in a large saucepan, brown the hammers on all sides, then transfer to a plate. Add the onion and the rest of the oil to the pan and sauté the onion for about 5 minutes, until it softens.

Add the lentils, tomatoes, 1 can of water and the cube for chicken soup. Put the hammers back in the pan. Bring everything to a boil, then turn the heat to low, cover the pan with a lid and let the food cook for at least 30 minutes.

Supervise the stew and add a little water, if necessary, remove the lid and let it boil for 10 minutes or until the sauce thickens, then season. In the meantime, prepare the gremolata.

Combine grated lemon peel, garlic and parsley. Sprinkle this mixture over the stew and serve with a piece of thick-crusted bread.


Chicken tagina with onion and lemon

In traditional Moroccan cuisine this dish is called Djej Besla. It is a kind of stew with a lot of onions in which, however, there are also expensive aromas of saffron and turmeric.

Cut the chicken legs in half.

Prepare a mixture of spices in which to marinate the chicken. Crush the garlic pieces with salt and add cumin, paprika and turmeric over them. Mix everything with 3 tablespoons of olive oil. Grease the chicken legs with this mixture, cover them with cling film and leave them in the fridge for 4 hours.

Heat the rest of the oil in a deep, wide pan over high heat. Fry the chicken legs one at a time for 10 minutes, turning once on each side so that they brown well. Take them out on a plate and set them aside.

In the same pan add the crushed saffron stalks and chopped onions, salt and pepper and cook for 15 minutes, until the onion softens, stirring occasionally. Put back the previously prepared chicken, lemon slices and 250ml of water. Bring to the boil and then reduce the heat.

Cover with a lid and cook over low heat for 40 minutes until the meat is penetrated. After taking the pan off the heat you can add the olives and chopped coriander.

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Chicken stew with onion - Recipes

Posted by Postolache Violeta on September 12, 2013 in recipes with peppers recipes with chicken recipes with onions recipes of stew onion stew | Comments: 13


Ingredient:

1 kg upper thighs
1 kg onion
1/2 kg of capsicum
1/2 kg tomatoes
1 link parsley
salt pepper
Paprika


Method of preparation:



Cut the fried onion and diced peppers and put them in the pan over the oil. If necessary, add a little more oil.



Let the onions and peppers soften.


Fill with water and simmer until the onion and pepper are well cooked. Add the peeled and grated tomatoes, or cut into small cubes. If you do not have fresh tomatoes you can use canned diced tomatoes.
Season with salt, pepper and paprika.


Add the meat and leave it on the fire until the sauce decreases. Add finely chopped green parsley. Serve with hot polenta.


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