Tingul (chicken stew)
mom
Preparation steps
- Cut the chicken into pieces, lightly salt and fry in a little oil until golden on all sides. Remove to a plate and cover. Fry the finely chopped onion in the fat from frying the meat, add the finely chopped pepper, garlic and carrots cut into rings or cubes. When the vegetables are wilted, add the ground red pepper and tomato concentrate (if you don’t put after the passata, put in 1 tablespoon of the concentrate). Fry briefly.
- Return the meat to the bowl with the vegetables. If you are adding wine, first pour a little wine into the meat, boil it until the alcohol evaporates, then add vegeta, rosemary, passata and pour water until it almost floats. Cook until meat is tender. Towards the end add pepper and parsley. Add salt as needed. If the juice is thin, whisk a little flour with water and add to the dish. Boil for a few minutes. Remove excess fat from the top.
- Rosemary should not be put much, so that the dish is not bitter. Instead of rosemary, you can put 1 bay leaf, and you can do both. Serve with penetrations, mashed potatoes ...
