Pollo indiana
Instructions
Pass the chicken in the flour.
Heat the oil in a large saucepan and indorate the chicken pieces on each side, a few at a time.
Remove them from the Pan and put them aside.
Put in pan garlic, onion, bell pepper, celery, curry powder and salt; Cook for 5 minutes stirring.
Add the tomatoes with their juices.
Add the chicken pieces and bring to a boil.
Lower the heat, cover and sobbollite for 30 minutes until the meat is tender.
Meanwhile, melt the butter in a pan and fry the almonds just dorandole.
Mix in rice and raisins together.
Place the rice mixture and the chicken pieces on a serving dish, heated.
Remove the garlic cloves and pour the sauce over the chicken.
Spread evenly on chicken and rice sautéed almonds and chopped parsley.
Ingredients and dosing for 4 persons
- 1 1500 g chicken cut into pieces
- 5 tablespoons of white flour
- 3 tablespoons of seed oil
- 2 cloves of peeled garlic
- 2 peeled onions finely sliced
- 1 green pepper chopped seedless
- 50 g of celery washed and chopped
- 1 teaspoon of curry powder
- 2 tablespoons of salt
- 800 g of peeled tomatoes
- To serve:
- 1 walnut butter
- 50 g of blanching almonds
- 225 g of boiled long grain rice
- 75 g of seedless raisins
- Chopped parsley