Step-by-Step Guide to Prepare Perfect Saffron chicken mushroom stew
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Many things can more or less influence the style quality of Saffron chicken mushroom stew, ranging from the type of substances, then the choice of recent components, to how one can make and serve it. Don’t worry about preparing delicious Saffron chicken mushroom stew at residence, as a result of so long as you know the methods, this dish is usually a special deal with.
The variety of servings that may be served to make Saffron chicken mushroom stew is 6 servings. So ensure that this portion is sufficient to serve for yourself and your loved one family.
Oh sure, simply so as to add, the time needed to prepare dinner Saffron chicken mushroom stew is estimated to be around 1 hour.
So, this time, let’s try it, let’s range Saffron chicken mushroom stew ourselves at residence. Staying with easy ingredients, this dish can present advantages in serving to to take care of the health of our our bodies. You may make Saffron chicken mushroom stew using 11 material kind and 3 manufacturing steps. Here’s tips on how to make the dish.
This is easy stew with aroma and color of persian saffron. It is better to use chicken tight or chicken wings fillet. This stew will have less flavor if you use chicken breast fillet. You can use less lemon juice if you prefer less sour stew.
Components and spices that should be Get to make Saffron chicken mushroom stew:
- 700 g chicken fillet
- 350 g mushrooms
- Canola oil
- 1 large white onion
- Half teaspoon turmeric powder
- 1 teaspoon black pepper powder
- Saffron water
- 3 cm cinnamon stick
- 2 table spoons flour
- Half cup fesh lemon juice
Instructions to make to make Saffron chicken mushroom stew
- Cut chicken fillet to stewing meat size pieces. Finely chop the onions.Add some hot water to saffron in a cup and cover the cup. In a pot, heat the oil, saute onions until they get soft but not brown. Add turmeric and cinnamon stick and fry few seconds.Add chicken fillets and saute them until their color change and no more pink.Add water to cover the fillet. Bring it to boil. Lower flame, cover the pot. Let chicken fillet being cooked for about 30 minutes.
- Meanwhile, chop the mushrooms and saute them with some butter in other pan. Sprinke the flour over mushrooms and saute more minutes to remove raw smell of flour.
- After chicken fillet being cooked, add flour and mushrooms mixture alongside lemon juice and saffron and black pepper. Cover the pot and continue cooking for 15 minutes. Stew is ready. Serve it with steamed white rice.
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