How to prepare a delicious and satisfying dish - chicken stew with ginger and cinnamon at home? Step-by-step recipe with a photo. Video recipe.
Chicken is the easiest and fastest meat to cook. If you are tired of coming up with recipes for lunch and dinner, then I propose to make a tasty and bright treat proposed in this material. Braised chicken in a pan with ginger and cinnamon will appeal to both a child and an adult. The bird is stewed with its own juice with the addition of aromatic and piquant spices. Thanks to this, a treat is obtained that is juicy, aromatic, delicate and saturated with the aromas of additives. You can serve such chicken stewed in sauce with any side dish. It goes well with potatoes, pasta, rice, cereals. The poultry goes well with vegetables and fresh salad.
The proposed recipe in this review can be classified as basic. And to diversify it, the chicken can be stewed not only in its own juice, but also with the addition of sour cream or cream, which will give it a soft and creamy taste. There are no boundaries for the scope of the cook's imagination. Try variations of chicken stew with mushrooms, raisins, prunes, apples, and other fresh fruits. All these additives will add an original aftertaste. The main thing for the recipe is to choose quality poultry. And how tasty and simple it is to stew chicken so that it turns out juicy and soft, I will tell you all the secrets in this recipe with step by step photos.
- Calorie content per 100 g - 189 kcal 4 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Chicken (any parts) - 0.7-1 kg
- Vegetable oil - for frying
- Ground black pepper - 0.5 tsp
- Salt - 1 tsp or to taste
- Bay leaf - 2 pcs.
- Ground cinnamon - 2/3 tsp
- Ground ginger powder - 2/3 tsp
- Allspice peas - 3-4 pcs.
Step by step preparation of stewed chicken with ginger and cinnamon, recipe with photo:
1. For cooking, take any part of the carcass. If you need a dietary product, purchase a sorted fillet. When buying, choose a young chicken under 1 year old. The meat of this chicken has a pleasant light pink color and a fresh smell. Stewed homemade chicken will be especially tasty. A 2-year-old bird or a frozen bird can end up tough. If there is only frozen food, then defrost it gradually, on the bottom shelf of the refrigerator.
First of all, wash the bird, dry it with a paper towel, remove the internal fat and cut into pieces of any size. My chicken was already pre-cut. Do not remove the chicken skin, it certainly adds calories to the dish, but along with the additional 40 calories, you will get softer and more juicy meat. The peel traps moisture and flavor inside the meat, and you can remove it when the chicken is done. If using chicken fillet, slice it across the grain with a sharp knife. This will rip apart tough muscle fibers and the meat will not be rubbery. It is also recommended to first beat off the chicken breasts with a culinary hammer, because they have an uneven thickness, and often the thin edge is dry, and the thick one remains damp.
When the poultry is ready, place the pan on the stove, add vegetable oil and heat. Instead of vegetable oil, you can use the internal fat of the poultry, which has been removed, for frying. So the dishes will be even tastier and richer. After the fat has melted, remove it from the pan and discard it. For stewing, choose a thick-walled cauldron, a rooster or deep-bottomed saucepan. In them, the products are gradually heated, cook evenly and do not burn.
When the oil has warmed up well, place the bird in a single layer in the pan so it doesn't get piled high. It is advisable that the pieces are located at a short distance from each other so that they are well fried. And if there is a lot of meat in the pan, it will not be fried, but immediately stewed. From which the chicken will not be rosy and will lose a lot of juice.
2. Grill the poultry over high heat, stirring occasionally, so that it takes on a golden hue on all sides. Then season it with salt, black pepper, ground ginger and cinnamon. Place bay leaf and allspice peas.
Supplement it with any vegetables if desired. The products will release vegetable and chicken juices, which will be absorbed into each other, thanks to which they will become more flavorful and tastier.
3. Pour some drinking water into the pan so that the chicken pieces are half covered. Bring to a boil over high heat, cover the pan with a lid with a steam outlet and reduce the temperature to the minimum setting.
4. Simmer chicken with ginger and cinnamon on the stove for 1.5 hours. It can also be cooked in the oven at 180 degrees for 1.5 hours. But then turn the meat at least a couple of times during baking. As during long baking, all juices accumulate in the lower part, and the dish may not cook evenly. You can also stew the chicken in a multicooker in the "stewing" mode.
Put the finished dish on a serving plate, garnish with chopped spicy herbs, add chopped vegetables and serve.
