Chicken Stew with Bell Pepper
2 hours Recipe Yield:
4 servings Difficulty:
Simple recipe
Chicken stew with bell pepper - a recipe for Moroccan cuisine, a very easy to cook and simple recipe, but with some nuances. Peppers, for example, before cutting, you need to bake in the oven or in a dry frying pan until charred, and then remove the skin and then cut it. Tomatoes are also not easy to cut, but before cutting, pour boiling water over it or also slightly char it in a dry frying pan, remove the skin, and then cut it. Served chicken stew with steamed rice. You don't have to use a whole chicken, you can buy parts of the chicken and make this recipe out of them.
Recipe Ingredients
Cooking Recipe
To cook recipe of Moroccan cuisine stewed chicken with bell pepper, wash tomatoes, cut crosswise on top, pour boiling water, after 3-5 minutes pour cold water. Remove the skin from the tomatoes and chop the tomatoes finely. Wash bell pepper and bake in the oven, on the grill or in a dry frying pan until the skin is charred. Remove the skin from the roasted pepper and finely chop the pepper. Peel the onion and also finely chop.
Pour vegetable oil into a frying pan, heat, and then add spices. When the aroma comes from the spices, add finely chopped onions. When the onion is soft, put the chicken pieces in the pan and fry on all sides until golden brown.
When the chicken is completely fried, add chopped peppers and tomatoes to it. Mix everything, reduce the heat, cover and simmer until the chicken is cooked through, about 30 minutes. Rinse rice several times, and then boil for a couple. Serve the cooked rice with stewed chicken on a separate plate.