How to Make Yakitori Chicken

Stewed Chicken

Like all things japanese, the technique for cooking yakitori is full of nuance and details, but we'll skip to.

Recipe Summary Stewed Chicken

Serve with basmati rice.

Ingredients | Yakitori Chicken

3 tablespoons olive oil

1 large onion, chopped

4 chicken leg quarters

3 cups water, or more as needed

¼ cup tomato paste, or more as needed

2 tablespoons ground paprika

1 teaspoon ground cinnamon

½ teaspoon ground turmeric

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon saffron threads, crushed

Directions

Heat oil in a Dutch oven or a large heavy pot over medium-high heat; saute onion until browned, 5 to 7 minutes. Add chicken and cook until browned, 2 to 3 minutes per side.

Mix water, tomato paste, paprika, cinnamon, turmeric, salt, pepper and saffron together in a bowl; pour over chicken. Add more water if chicken isn't completely covered in liquid. Cover Dutch oven and cook over medium-low heat until chicken falls off the bone, about 1 1/2 hours.

Carefully transfer chicken to a glass serving dish. If sauce is not the consistency of gravy, add 1 to 2 tablespoons tomato paste and simmer over medium-low until it reduces to a thick gravy, about 5 minutes. Pour sauce over chicken.

Info | Yakitori Chicken

prep: 15 mins cook: 1 hr 44 mins total: 1 hr 59 mins Servings: 4 Yield: 4 servings

TAG : Stewed Chicken

Meat and Poultry Recipes, Chicken,