How to prepare delicious homemade chicken restaurant style

How to prepare saffron chicken stew is one of the recipes that is used both for everyday food and for parties and receptions.

According to Ambassador Arjan, quoted by Namnak, this type of chicken with a colorful sauce and saffron flavor is a suitable base for the preparation of majlisi chicken, chicken challah and barberry rice with chicken, and it can be served in a simple or majlis style.

In this chicken stew tutorial, you will read a complete and reliable recipe from the basic ingredients to the final serving for all kinds of chicken stew.

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4 pieces of chicken about 800 to 900 grams

2 medium to large onions, about 300 grams

2 tablespoons of tomato paste

3 tablespoons of thick brewed saffron

Fresh lemon juice or orange juice 1 tablespoon

To learn how to prepare restaurant chicken, it is enough to follow the following steps carefully.

To prepare chicken stew, first dry the chicken pieces with a kitchen towel. Then apply half a teaspoon of turmeric, black pepper and a little salt on all parts of the chicken and leave it aside for 15 to 20 minutes.

Heat 2 tablespoons of oil in a wide pan. Put the chickens on medium-high heat and fry each side for about 3-4 minutes until the surface is golden. The chicken should not be fully cooked at this stage.

Remove the fried chicken from the pot and set aside.

Cut the onions into thin slices and put them in the same pot. Fry on medium heat until soft and golden. Add the remaining turmeric and fry for another 30 seconds.

Put the onions aside and pour the tomato paste into the empty space of the pot. Fry the paste for 2 to 3 minutes until the raw smell disappears and the color changes. Then mix paste and onion together.

5. How to prepare chicken sauce with tomato paste

In this section of how to prepare simple chicken, add 1.5 cups of boiling water to the pot and stir the ingredients until the paste dissolves completely in the water. Put the cinnamon stick into the sauce.

Return the chickens to the pot. If the liquid is too low, add another half cup of boiling water. The sauce should cover about one-third to half the height of the chicken pieces; The chicken should not be completely submerged.

After boiling the sauce, lower the heat and leave the pot half open. In the method of preparing boiled chicken, chicken thighs with bones need about 45 to 55 minutes. For stew with chicken breast, 30 to 35 minutes is enough. In the middle of cooking, turn the chickens once so that both sides get the taste of the sauce.

15 minutes before the end of cooking, pour thick brewed saffron on the chicken and into the sauce. After adding saffron, it is better to shake the pot a little or pour the sauce over the chicken with a spoon.

About 10 minutes before the end of cooking, adjust the salt and add fresh lemon juice or orange juice. Add the seasoning little by little so that the sour taste does not dominate the paste and saffron.

In the last 10 to 15 minutes, remove the pot lid to thicken the sauce on low heat. When the volume of the sauce is reduced, it is not watery and sits on the chicken, remove the cinnamon stick. At the end, add the butter and shake the pot a little until it dissolves in the sauce. But if you are more interested in how to prepare juicy saffron chicken, you can keep the stew sauce thinner.

Arrange the chickens carefully in the serving dish and pour the sauce over them. In order for the simple chicken recipe with your paste to have a more festive look, it is better that the whole surface of the chicken is not covered by the sauce and the golden part can be seen.

You can serve this stew with plain challah, barberry pilaf, saffron rice or tedig.

Or if you need more chicken food than chicken challah, you can reduce the amount of sauce and serve the chicken with carrots, sweet peppers, potatoes or vegetables of your choice.