Boiled Chicken with Tomato Sauce
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Poultry - 5.3 oz
- Wheat Flour - 0.1 oz
- Clarified Butter - 0.7 oz
- Tomato Puree - 0 fl oz
- Onion - 1.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
Step by Step guide
Step 1
Place the prepared chicken in a pot, cover with water just enough to submerge it, and boil until cooked.
Step 2
Remove the chicken from the broth, cut it into pieces, and strain the broth.
Step 3
Sauté the coarsely chopped onion in the butter, add the tomato puree, and continue to sauté for another 5 minutes.
Step 4
Dissolve the lightly toasted flour in the strained broth (75–100 ml), add the sautéed onion, tomato puree, salt, pepper, and bring to a boil.
Step 5
Pour the resulting sauce over the pieces of boiled chicken, cover the pot with a lid, and simmer on low heat until it comes to a boil.
Step 6
Serve the chicken drizzled with sauce and sprinkled with parsley.
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