ãã®ã¬ã·ããããªãã®èšèªã«ç¿»èš³ããŠããŸã...ããŒãžã¯èªåçã«æŽæ°ãããŸãã
Jasha Maroo
Jasha Maroo is a comforting and spicy Bhutanese chicken stew, featuring tender chicken simmered in a fragrant broth with onions, leeks, tomatoes, ginger, garlic, and chilies. It's a warming dish, traditionally served with Bhutanese red rice.
ð§ ææ
- 500 g Chicken(cut into bite-sized pieces (bone-in or boneless))
- 2 large Onions(finely chopped)
- 1 medium Leek(washed and finely sliced)
- 2 medium Tomatoes(finely chopped)
- 6 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 4 Green chilies(slit or finely chopped, adjust to taste)
- 1.5 tbsp Vegetable oil
- 2.5 cups Chicken stock
- to taste Salt
- for garnish, chopped Coriander leaves
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or pan over medium heat. Add the chopped onions and leeks and sauté until softened.
- 2
Add the minced garlic, grated ginger, and chopped green chilies. Sauté for 1-2 minutes until fragrant.
- 3
Add the chicken pieces and sprinkle with salt. Cook over high flame for 5-7 minutes, stirring occasionally, until lightly browned.
- 4
Stir in the chopped tomatoes and cook for about 5 minutes until they soften.
- 5
Pour in the chicken stock, bring to a gentle simmer, cover, and cook over medium heat for 15-20 minutes, or until the chicken is cooked through and tender.
- 6
Adjust seasoning if necessary. Garnish with fresh coriander leaves.
- 7
Serve hot with Bhutanese red rice.
ð¡ ããã®ã³ã
- âFor a spicier stew, leave the seeds in the green chilies or add more.
- âYou can use chicken on the bone for a richer flavor.
- âIf you don't have chicken stock, water can be used, but the flavor will be less intense.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
ãã®ã¬ã·ããç¬èªã«ã¢ã¬ã³ãžããããã®ãã³ã
- Add a pinch of turmeric powder or cumin powder for added depth of flavor.
- Some recipes include a small amount of tomato paste for a richer sauce.