Middelhavet Kylling Stew

Denne stewende gryder bruger magert hvidt kyllingekød og hakket escarole i en godt krydret tomatsauce til sin smag. Men det tager kun lidt mere end en halv time at være klar.

Kilde: Body + Soul, marts 2008

35 minutter

20 minutter

Samlet tid

Forbered

portioner

ingredienser

1 spsk olivenolie
3 udbenede, skinless kyllingebryst halvdele (6 til 8 ounces hver), skåret i 1-tommer stykker
Groft salt og jord peber
4 hvidløgsklyven, tyndt skåret
1 medium løg, halveret og tyndt skåret
1/2 tsk tørret oregano
1 kan (28 ounce) hele skrællede tomater, i puré
1 1/2 pund escarole (ca. 2 mellemstore hoveder), ender trimmet, groft hakket
1 kop helhvede couscous, kogt i overensstemmelse med pakningsinstruktioner

Kørselsvejledning

1.

I en hollandsk ovn eller en stor, tung pande (mindst 5 kvart) er varmeolie over middelhøj. Sæt kylling med salt og peber og kog i 2 satser, kaster lejlighedsvis, indtil brunet, ca. 5 minutter pr. Batch; overfør til en plade.
2.

Tilsæt hvidløg, løg og oregano til gryde; sæson med salt og peber. Kog, indtil løg begynder at brune, 2 til 4 minutter (ikke rolig hvis pan mørkere). Tilsæt tomater (knusning med bagsiden af en ske, som du tilføjer dem) og kog indtil lidt fortykket, 8 til 10 minutter. Tilsæt kylling med eventuelle akkumulerede juice og bring til en simmer; dække og kog indtil kyllingen er uigennemsigtig i hele 2 til 4 minutter.
3.

Tilføj så meget escarole til potten som det passer. Kog, kast og tilføj mere som plads bliver tilgængeligt. Kog til escarole er øm, 2 til 4 minutter. Server gryderet over couscous.

Cooks Notes

Browning kyllingen tilføjer et andet lag smag til denne rolige gryderet. Kog det i 2 satser for at sikre, at kyllingen brænder ordentligt og ikke dampes. Karameliseringen på kyllingen og på bunden af panden er, hvad smager gryden.

One Comment

Khalil
27.04.2023 @ 04:25

As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:

“This simmering stew uses lean white chicken meat and chopped escarole in a well-spiced tomato sauce to its taste. But it takes just a little over half an hour to be ready. Source: Body + Soul, March 2008 35 minutes 20 minutes 4 Total time Prepare portions Ingredients 1 tablespoon olive oil 3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces Coarse salt and ground pepper 4 garlic cloves, thinly sliced 1 medium onion, halved and thinly sliced 1/2 teaspoon dried oregano 1 can (28 ounces) whole peeled tomatoes, pureed 1 1/2 pounds escarole (about 2 medium heads), ends trimmed, roughly chopped 1 cup whole wheat couscous, cooked according to package instructions Directions 1. In a Dutch oven or large, heavy pan (at least 5 quarts), heat oil over medium-high. Season chicken with salt and pepper and cook in 2 batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate. 2. Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (dont worry if pan darkens). Add tomatoes (crushing with the back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes. 3. Add as much escarole to pot as it fits. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous. Cooks Notes Browning the chicken adds another layer of flavor to this comforting stew. Cook it in 2 batches to ensure that the chicken browns properly and doesnt steam. The caramelization on the chicken and on the bottom of the pan is what flavors the stew.”