A tasty and healthy second dish is stewed chicken in its own juice. A step-by-step recipe with a photo of a delicate, spicy and very tasty dish! Video recipe.
Recipe content:
- Ingredients
- Step by step cooking of stewed chicken in your own juice
- Video recipe
Stewed chicken in its own juice is a versatile recipe that will appeal to any housewife. Firstly, it is very simple and any inexperienced housewife can handle it. Secondly, the recipe does not require expensive and exotic products. Here, in general, the minimum set of available components is used. Third, you can flavor the dish and add any spices and herbs that you like the most. Fourthly, if you immediately stew potatoes with chicken, you will get a full-fledged meal at the same time as a side dish.
Such a stewed chicken recipe is also suitable for every day, and will be appropriate on the festive table. In addition, the dish turns out to be dietary, because the chicken is cooked in its own juice without the addition of vegetable oil. Most of the fat is melted out of it, which makes the meat very tasty. It turns out stewed poultry in its own juice, tender and soft, the meat just melts in your mouth. This is a wonderful spicy sauce, which is delicious to pour over boiled spaghetti, rice or mashed potatoes. Such a dish will diversify the everyday table and will give you incredible pleasure! Undoubtedly, this dish can be cooked not only on the stove, but in an oven or in a multicooker.
- Caloric content per 100 g - 236 kcal.
- Servings - 4
- Cooking time - 1 hour 30 minutes
Ingredients:
- Chicken - 1 carcass
- Allspice peas - 3-4 pcs.
- Salt - 0.5 tsp or to taste
- Bay leaf - 2 pcs.
- Ground black pepper - a pinch
Step-by-step cooking of stewed chicken in its own juice, recipe with photo:
1. Wash and dry the chicken with a paper towel. If there are feathers, remove them. Use a kitchen hatchet to chop the bird into the desired size. If desired, remove the skin from the poultry. it is fatty and contains a lot of calories with cholesterol. The skin can be removed partially, all or completely left, this is a matter of taste. I recommend using homemade chicken for the dish. it is more tender and tasty than store broilers.
2. Put chicken in a frying pan, cast iron or special saucepan and fry it over medium heat on both sides until golden brown. Fry the meat in stages so that the chicken is on the bottom in one even layer, and is not piled up in a pile. During frying, the chicken will melt its own fat, in which it will cook. Therefore, additional oil does not need to be added.
3. Place all roasted chicken in one large saucepan or skillet.
4. Season it with salt and black pepper. Place bay leaf and peppercorns.
5. Stir the bird, add a little water so that it covers the bottom by 1-1.5 fingers. Boil water, reduce the temperature, cover the pan with a lid and simmer the chicken in your own juice over low heat until soft and fully cooked. If you have to add water, use only boiling water. The longer the bird languishes, the more tender the meat will turn out.
See also the video recipe on how to cook chicken in your own juice.
