Braised Chicken with Onions and Tomatoes
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Ingredients
| 3 tbsp. | vegetable oil | | 4 | lg. onions, thinly sliced | | 1 | ginger root, peeled and minced | | 8 cloves | garlic, minced | | 2 to 3 | green serrano chilies, chopped | | 2 (3 lbs. each) | chickens, cut into pieces | | 5 | lg. tomatoes, coarsely chopped | | 3 to 4 | black cardamom pods | | 2 sticks | cinnamon | | 5 to 6 | whole cloves | | 6 to 8 | whole black peppercorns | | 2 | sm. bay leaves | | 3 tbsp. | ground coriander | | 2 tbsp. | ground cumin | | 1 tsp. | cayenne pepper | | 1/4 tsp. | tumeric | | 1/2 cup | plain yogurt | | 1/4 cup | dark rume | | 1 tsp. | salt | | Cilantro, as desired |
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Instructions
Heat oil in large saucepan over high heat. Add onions and sauté 2 minutes. Stir in ginger, garlic and chiles.
Add chicken pieces and brown lightly.
Add tomatoes and remaining spices, yogurt, rum and salt. Reduce heat to low and braise 40 minutes until chicken is cooked through. Serve with cilantro and rice.
Author's Comments
Freezes well.
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