Boiled chicken with tomato sauce
3 servings
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary" (1960).
Calories166.4kcal
Proteins8.5grams
Fats13.7grams
Carbohydrates2.7grams
Chicken
150
g
Wheat flour
3
g
Tomato puree
10
ml
Onion
40
g
Salt
to taste
Ground black pepper
to taste
Parsley
to taste
1
Place the prepared chicken in a pot, cover it with water just enough to submerge it, and boil until cooked.
- Chicken: 150 g
2
Remove the chicken from the broth, cut it into pieces, and strain the broth.
3
Sauté coarsely chopped onion in oil, add tomato puree and continue frying for another 5 minutes.
- Onion: 40 g
- Clarified butter (ghee): 20 g
- Tomato puree: 10 ml
4
Mix the roasted flour with strained broth (75–100 ml), add fried onion, tomato puree, salt, pepper and bring to a boil.
- Wheat flour: 3 g
- Chicken: 150 g
- Onion: 40 g
- Tomato puree: 10 ml
- Salt: to taste
- Ground black pepper: to taste
5
Pour the prepared sauce over the pieces of boiled chicken, cover the pot with a lid, and bring to a boil over low heat.
- Chicken: 150 g
6
Serve the chicken drizzled with sauce and sprinkled with parsley.
- Parsley: to taste
