Wednesday, February 27, 2013

Cheesy Chicken


Chicken leg pieces 6-7 (you can use whole chicken also)
Carrots 2
Celery ribs 3
Fresh Rosemary leaves 1 tsp
Onion 1 (medium sized)
Garlic 2-3 large cloves
Tomato 1 (small)
Pinch of dry oregano
All-purpose flour 1 tsp
Cheese 4 tbsp (I used cheddar cheese)
2 tbsp. oil (I used olive oil)
Salt to taste


Rub salt on the leg pieces and keep for an hour. Cut the carrots and celery ribs into cubes. Take a big bowl; pour 4-5 cups of water. Put the chicken pieces, carrots, celery ribs, and rosemary into the bowl. Boil for 30-40 minutes. Let it cool down. In the mean time chop onion and tomato. Slice the garlic cloves very thinly. After the bowl cool down take out the chicken pieces. Strain the chicken broth. You can keep the vegetable for future use. (I made soup with the boiled vegetables). Take 2 cup of chicken broth; keep the rest of the chicken broth for future use. Heat oil in a wok; add oregano. When the nice aroma starts coming, add onion, tomato, garlic, and sauté for few minutes. Add all-purpose flour and sauté another few minutes. Add one cup of chicken broth, and bring it to boil. Add soon as the gravy started thicken add the chicken pieces, and another cup of chicken broth. Sprinkle cheese over it and boil for 8-10 minutes. 


1 comment:

Amelia said...

Hi Krishna, your cheesy chicken sure look inviting. Very delicious and I like the creamy sauce. Guess I don't mind to have extra rice to go with this. :)

Have a nice week ahead.

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