Red Chicken with Vegetables
Chicken thighs prepared with onions and tomato paste, seasoned with turmeric and stirred together with carrots and potatoes. Serve hot over cooked white rice, if desired. Make sure that a nice amount of the chicken 'gravy' is served on the rice!
- Serves: 4 persons
- 2tablespoons olive oil
- 2onions, chopped
- 2tablespoons ground turmeric
- 6chicken thighs
- 1(6 ounce) can tomato paste
- 2cups water
- salt and pepper to taste
- 1cup white sugar
- 4tablespoons vegetable oil, divided
- 2potatoes, cubed
Step 1Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add onions and turmeric and saute; when onions are brown, add chicken and saute for about 10 minutes, or until chicken is almost cooked through.
Step 2Add tomato paste, water and salt and pepper to taste. Stir together, reduce heat and simmer for 20 to 30 minutes, during which the 'gravy' should thicken.
Step 3Meanwhile, put carrots in a small saucepan; add sugar and cook until carrots are soft to caramelize. When cooked, drain carrots. Heat 1 tablespoon vegetable oil in a small skillet over medium heat, add carrots and saute. Set aside.
Step 4Heat remaining 3 tablespoons of vegetable oil in a large skillet, add potatoes and fry. (If desired, add a pinch of turmeric and a pinch of salt.) Add carrots and potatoes to chicken, stir all together and serve.