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Categories:
onions hot chili peppers coarsley garlic salt turmeric chickens vegetable oil tomato water soy sauce lemon zest
Viewed: 91 - Published at: 9 years agoIngredients
- 5 medium onions, peeled
- 5 small dried hot chili peppers, seeded
- 1 tablespoon coarsley chopped fresh ginger
- 10 garlic cloves
- 1 1/2 teaspoons salt
- 1/2 teaspoon turmeric
- 3 lbs whole chickens, cut into serving pieces
- 1/4 cup vegetable oil
- 1 lb canned tomato
- 1/3 cup water
- 1 tablespoon soy sauce
- 1 teaspoon lemon zest
Method
- Slice three of the onions and set aside.
- Cut the remaining two onions into chunks, and process with the chile peppers, ginger and garlic, until pureed.
- Mix together the salt and turmeric and rub the chicken with the mixture.
- Heat the oil in a skillet over medium-high heat, add the chicken and cook until it is browned, turning over once, about 10 minutes. Remove the chicken.
- Add the sliced onions and the pureed onion mixture to the pan and cook, stirring occasionally, until the sliced onion is very limp.
- Process the tomatoes with their liquid until smooth; add to the skillet along with the water, soy sauce and zest.
- Return the chicken except for the breasts to the pan, cover, and simmer for 25 minutes.
- Add the breast pieces and continue to simmer, covered, for about 20 more minutes, or until the meat is no longer pink.
- Remove the chicken from the skillet to a serving dish and cover to keep warm.
- Boil the sauce, uncovered, stirring constantly, until it is reduced to about 3 cups. Skim off and discard the fat. Spoon the sauce over the chicken.
