Chicken with tomatoes
Ingredients
1 (800 g) chicken
1/4 cup (50 ml) vegetable oil
3-4 (200 g) tomatoes
1 tsp (5 g) red pepper
pepper
salt
caraway
parsley
Method
Chicken stew whole in fat until golden color, then add salt . Add the tomatoes, cut into large pieces and sauté until soft. Then put the red pepper and Kimball. Pour over 1 cup hot water, add salt to taste and leave to simmer. Sprinkle with chopped parsley and serve with mashed potatoes.
Difficulty
Average
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00