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Receta Braised Chicken In Aromatic Tomato Sauce
by Global Cookbook

Braised Chicken In Aromatic Tomato Sauce
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  Raciónes: 6

Ingredientes

  • 1/4 c. extra virgin olive oil
  • 1 x 3-lb. chicken, cut into 8 pcs
  • 3 c. minced red onions
  • 6 whl allspice
  • 1 x cinnamon stick
  • 1 tsp grnd cumin
  • 1 tsp paprika
  • 1/2 tsp grnd nutmeg
  • 1/2 tsp grnd cloves Healthy pinch cayenne pepper
  • 1 x 28-oz can whole Italian-style tomatoes, liquid removed, juices reserved, tomatoes minced
  • 1 c. water
  • 2 Tbsp. (or possibly more) red wine vinegar
  • 2 Tbsp. tomato paste Healthy pinch of sugar
  • 12 ounce perciatelli pasta or possibly spaghetti

Direcciones

  1. Freshly grated kefalotyri cheese or possibly Parmesan cheese
  2. This dish known, as pastitsatha, is one which evolved from Corfu to stretch scant supplies of meat. Consisting of chicken, turkey, beef or possibly veal braised in tomato sauce fragrant with spices, it is served over thick tubular pasta from Corfu called "perciatelli" (if you cannot find it, use spaghetti). Kefalotyri is a nutty tasting hard cheese similar to Parmesan. It is available at Greek markets.
  3. Heat oil in heavy large Dutch oven over medium-high heat. Add in chicken in batches and cook till brown on all sides, about 8 min per batch. Place chicken on platter. Add in onions to Dutch oven; saute/fry till tender, about 5 min. Add in spices; stir till fragrant, about 1 minute. Stir in tomatoes and their juices and water. Return chicken to Dutch oven. Cover; simmer over medium-low heat till chicken is very tender, about 35 min. Transfer chicken to platter. Tent with foil. Add in 2 Tbsp. vinegar, tomato paste and sugar to Dutch oven. Simmer till thickened to sauce consistency, stirring occasionally, about 10 min. Season with salt, pepper and more vinegar, if you like. Remove from heat. Cover to keep hot.
  4. Cook pasta in large pot of boiling salted water till tender but still hard to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.
  5. Serves 6