Средиземноморска пилешка захар
Тази сърдечна яхния използва бяло пилешко месо и нарязан ескарол в добре подправен доматен сос за вкуса си. Но това отнема малко повече от половин час, за да бъде готов.
Източник: Body + Soul, март 2008 г.
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Бележките на готвача
Браунингът на пилето добавя още един слой вкус към тази сърдечна яхния. Купете го на 2 партиди, за да се уверите, че пилето кафяви правилно и не паро. Карамелизирането на пилето и на дъното на тигана е това, което овкусява яхния.
Jaime
27.04.2023 @ 04:27
This recipe for hearty stew uses white chicken meat and chopped escarole in a well-seasoned tomato sauce for its taste. But it takes a little more than half an hour to be ready. Source: Body + Soul, March 2008. 35 min 20 min 4 Total time Prep Doses Ingredients 1 tablespoon olive oil 3 boneless, skinless chicken breasts (6 to 8 ounces each), cut into 1-inch pieces Coarse salt and ground pepper 4 cloves garlic, thinly sliced 1 medium onion, halved and thinly sliced 1/2 tablespoon dried oregano 1 can whole peeled tomatoes in puree 1 1/2 pounds escarole (about 2 medium heads), trimmed and roughly chopped 1 cup whole-grain wheat couscous, prepared according to package instructions Instructions 1. In a Dutch oven or large, heavy pot (at least 5 quarts), heat the oil over medium-high. Season the chicken with salt and black pepper and cook in 2 batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate. 2. Add the garlic, onion, and oregano to the pot; season with salt and black pepper. Cook, stirring occasionally, until the onion begins to brown, 2 to 4 minutes (dont worry if the pot darkens). Add the tomatoes (crush with the back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add the chicken with any accumulated juices and nestle them in the sauce; cover and cook until the chicken is opaque, 2 to 4 minutes. 3. Add as much escarole to the pot as possible. Toss, add more, and toss again, as space becomes available. Cook until the escarole is tender, 2 to 4 minutes. Serve over couscous. Chefs Notes Browning the chicken adds another layer of flavor to this hearty stew. Buy it in 2 batches to make sure the chicken browns properly and doesnt steam. Caramelizing the chicken and the bottom of the pot is what flavors the stew.