Braised Chicken in Aromatic Tomato Sauce
Ingredients
- 1/4 cup olive oil
- 1 (3 pound) chicken, cut into 8 pieces
- 3 cups chopped red onions
- 6 whole allspice
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- Pinch cayenne pepper
- 1 (28 ounce) can whole Italian−style tomatoes, drained, juices reserved, tomatoes chopped
- 1 cup water
- 2 tablespoon (or more) red wine vinegar
- 2 tablespoon tomato paste
- Pinch of granulated sugar
- 12 ounces perciatelli pasta or spaghetti
- Freshly grated kefalotyri cheese or Parmesan cheese
Cooking Instructions:
- Heat oil in heavy large Dutch oven over medium−high heat. Add chicken in batches and cook until brown on all sides, about 8 minutes per batch.
- Place chicken on platter. Add onions to Dutch oven; sauté until tender, about 5 minutes. Add spices; stir until fragrant, about 1 minute. Stir in tomatoes and their juices and water.
- Return chicken to Dutch oven. Cover; simmer over medium−low heat until chicken is very tender, about 35 minutes.
- Transfer chicken to platter. Tent with foil. Add 2 tablespoons vinegar, tomato paste and sugar to Dutch oven.
- Simmer until thickened to sauce consistency, stirring occasionally, about 10 minutes.
- Season with salt, pepper and more vinegar, if desired. Remove from heat. Cover to keep warm.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer pasta to platter. Top with chicken, sauce and cheese.
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