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Chicken Stew in Ajvar

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Chicken Stew in Ajvar

The perfect chicken stew in ajvar recipe with a picture and simple step-by-step instructions.

  • 1100 g Chicken legs
  • 2 St. Onions
  • 2 El Vegeta spice
  • 1 El Sweet paprika
  • 1 Tl Vegetable broth, pepper to taste
  • 800 ml Water
  • 1 Tl Sage dried
  • 1 tbsp Herbs of Provence
  • 6 tbsp Tomato sauce from my spaghetti the day before
  • 4 tbsp Ajvar
  • 10 Pc. Small potatoes
  1. Divide the legs, wash, pat dry and set aside.
  2. Dice the onions and sauté in cooking oil in a sauté pan until translucent. Then add the legs and fry vigorously on all sides.
  3. Add all the spices and then deglaze with the water. Add the tomato sauce and ajvar and simmer for 45 minutes over a low heat.
  4. Cut the potatoes into small cubes and add after 45 minutes. Let simmer for another 20 minutes. Season to taste (if desired, thicken the sauce ….. I didn’t do it), done.
  5. Really very tasty …..
Dinner
European
chicken stew in ajvar

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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