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Pui de Război
War Chicken
Pui de Război, or 'War Chicken,' is a rustic and flavorful Romanian dish that traditionally uses tougher cuts of chicken, simmered until tender with vegetables and spices. It's a hearty, comforting meal that showcases resourcefulness in Romanian home cooking.
🧂 Ingredienser
- 1.5 kg Chicken thighs or drumsticks(bone-in, skin-on)
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and sliced)
- 2 large Bell peppers(seeded and chopped (any color))
- 4 cloves Garlic(minced)
- 2 tbsp Tomato paste
- 500 ml Vegetable broth
- 1 tsp Smoked paprika
- 1 tsp Dried thyme
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- 3 tbsp Olive oil
- for garnish Fresh parsley
👨🍳 Fremgangsmåde
- 1
Pat the chicken pieces dry and season generously with salt and pepper.
💡 Professionelle Tips: Ensuring the chicken is dry helps achieve a better sear. - 2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove chicken from the pot and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Add the sliced carrots and chopped bell peppers to the pot. Cook for another 5 minutes, stirring occasionally.
- 5
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.
- 6
Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.
💡 Professionelle Tips: These browned bits add a lot of flavor to the sauce. - 7
Add the smoked paprika, dried thyme, and bay leaves. Stir to combine.
💡 Professionelle Tips: Adjust the amount of paprika to your preference. - 8
Return the seared chicken pieces to the pot, nestling them into the vegetables and liquid. Ensure the chicken is partially submerged.
💡 Professionelle Tips: If needed, add a little more broth or water to partially cover the chicken. - 9
Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 1 hour to 1 hour 15 minutes, or until the chicken is very tender.
💡 Professionelle Tips: The chicken should be easily pulled from the bone. - 10
Season with salt and pepper to taste. Remove the bay leaves before serving.
💡 Professionelle Tips: Taste and adjust seasoning as needed. - 11
Garnish with fresh parsley and serve hot.
💡 Professionelle Tips: Traditionally served with mămăligă (polenta) or crusty bread.
💡 Professionelle Tips
- ✓This dish is even better the next day as the flavors meld.
- ✓Feel free to add other root vegetables like parsnips or potatoes.
- ✓For a spicier version, add a pinch of red pepper flakes.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Use a whole chicken cut into pieces.
- Add a splash of red wine to the broth for deeper flavor.