Chicken stew is one of the most common Iranian stews that is mostly served with rice and everyone likes it.
- Thigh or chicken breast: 4 pieces
- Potatoes: 2 pieces
- Onion: 2 pcs
- Carrots: a number
- Tomato paste: 3 tbsp
- Salt, pepper and turmeric: To the extent necessary
How to prepare:
Chop the onion into small pieces and fry in some oil until light and caramelized. When the onion is golden, add a little turmeric and put the chicken pieces in the pan, frying on each side.
When the chicken is well browned, chop the carrots into small rings, fry them a little and add the tomato paste.
Roast the tomato paste well until it is fried. Frying tomato paste makes it taste raw and has a good effect on the taste and aroma of food. Also, frying the paste makes the color of the stew more pleasant.
After frying the tomato paste, pour some salt and pepper with 3 glasses of boiling water in the pan, leave it for about an hour until the chicken is cooked.
During this time you can prepare the potatoes. To do this, chop the potatoes into small pieces; Then rinse with cold water and dry so that the starch is removed from the surface of the potato and does not stick together during frying. Fry the potatoes in a deep frying pan with hot oil and place on a napkin to remove excess oil.
If you wish, you can chop the potatoes as you like or make them like chips.
When the stew is ready, garnish with fried potatoes and serve with saffron rice.