👨‍🍳 Instruktioner

1. 1

   Season chicken pieces with salt and pepper.

   💡 Proffstips: Allow chicken to marinate for at least 15 minutes.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

3. 3

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot.
4. 4

   Add minced garlic and grated ginger, sauté for another minute until fragrant.

5. 5

   Stir in tomato paste and cook for 1-2 minutes, stirring constantly.

6. 6

   Add crushed tomatoes, thyme, bay leaf, and optional chili pepper. Stir well.

   💡 Proffstips: Ensure all ingredients are well combined.
7. 7

   Return the browned chicken to the pot. Pour in water or chicken broth, ensuring the chicken is mostly submerged.

   💡 Proffstips: Add more liquid if needed to cover the chicken.
8. 8

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and cooked through.

   💡 Proffstips: Stir occasionally to prevent sticking.
9. 9

   Season with salt and pepper to taste. Remove the bay leaf before serving.

   💡 Proffstips: Adjust seasoning as needed.