Delicious new chicken recipe
Lovoni’s Delicious Chicken Stew-Casseroley Thingy
Serve with steamed brown rice. The prep time on this recipe is about 10 to 15 minutes max.
1 tablespoon olive oil, plus 1 tablespoon extra
8 bone-in chicken thighs, skin removed
1 large onion, sliced
6 garlic cloves, minced
2 teapoons sambal oelek (chili paste)
3 medium carrots, peeled and chopped
1 1/2 cup red wine
1 tablespoon chopped fresh rosemary
24 oz (680ml) can tomatoes, undrained
3 tablespoons tomato paste
2/3 dark raisins
pinch of salt and fresh ground pepper
Heat oil in a flame-proof, oven-proof medium, deep casserole dish over medium heat. Cook chicken for about 5 minutes until browned all over. Remove from dish.
Preheat oven to 350F (180C).
Heat extra oil in same dish. Add onion and garlic. Cook, stirring occasionally for about 5 minutes or until softened. Add, sambal, carrots, wine and rosemary. Break tomatoes into chunks (I do this by squashing them in my hand). Add squashed tomatoes, with their juice, chicken and remaining ingredients. Bring to a boil. Cook in preheated oven about for about 1 1/4 hours or until chicken is tender. Serves 4 to 6.
