Chicken Petitim in a Red Pot
Ingredients:
Chicken thighs according to the number of guests (wings are also possible)
2 large white onions
2 tablespoons of tomato paste
Half a pack of petitim
salt
pepper
paprika
Olive oil
Preparation:
Heat the large pot with a little olive oil
Chop the onion and add it inside.
Fry until golden brown.
In a bowl, mix the tomato paste with half a tablespoon of paprika, salt and black pepper and mix well.
Add the onion and sauté for a few minutes over low heat.
Add the poultry skin-side down, let it brown for 10 minutes and then add water.
Increase the heat to medium and close the pan.
When the pot boils, reduce the heat and let it cook for about an hour until the chicken is ready.
Turn the chicken over,
Add 3.5 cups of water and bring to a boil (or more depending on the cooking).
Add the petitons, stir and close the pan halfway.
When the petitim are ready, turn off the heat, open the pan and let it rest for a few minutes before serving.
Important facts:
It is best to add the petitim at the last stage when the chicken is ready. .
The best way is to cook them just before eating!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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