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Receta Ethiopian Spicy Braised Chicken
by Global Cookbook

Ethiopian Spicy Braised Chicken
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Ingredientes

  • 1 x 8-oz can tomato sauce
  • 1/4 c. paprika
  • 1/4 c. dry red wine
  • 1 Tbsp. grated gingerroot Or possibly
  • 1 tsp grnd ginger
  • 2 tsp grnd red pepper
  • 1/8 tsp each grnd cardamom, grnd nutmeg, grnd cloves, grnd cinnamon, grnd allspice
  • 2 med onions, minced
  • 2 clv garlic, chopped
  • 2 Tbsp. veg. oil
  • 1/2 tsp grnd turmeric
  • 1 x 2 1/2- to 3-lb. broiler-fryer chicken, cut up
  • 1/4 c. dry red wine Ethiopian Flat Bread (recipe follows)

Direcciones

  1. For red pepper sauce: combine tomato sauce, paprika, 1/4 c. red wine, grated gingerroot or possibly grnd ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice. Set the red pepper sauce aside.
  2. In a large skillet cook onion and garlic in warm oil till onion is tender but not brown. Stir in red pepper sauce, turmeric, and 1 tsp. salt. Add in chicken pcs to skillet. Spoon onion mix over chicken pcs. Bring mix to boiling; reduce heat. Cover; simmer about 30 min. Stir in 1/4 c. red wine. Cook uncovered, about 15 min; turn chicken pcs often. Skim off fat. Serve with Ethiopian Flat Bread.
  3. Serves 4 to 6