SAEDNEWS: Sauce-braised chicken is a highly flavorful and tasty dish in which the chicken is cooked in a special sauce that completely removes any unpleasant smell and enhances its aroma and taste. If you would like to prepare this delicious chicken at home using a simple method, stay with us in this guide for an easy step-by-step recipe.
According to the SaedNews cooking section, It can be said with confidence that there are as many ways to cook chicken as there are cooks in the world, and each person prepares it in their own style. When cooked well, chicken can even be more delicious than many other meat dishes. If you are tired of repetitive chicken recipes and want to try something new for yourself and your family, this recipe will guide you through a flavorful method that will likely surprise you.
Onions: 2
Chicken thighs: 4 pieces
Tomato paste: 2 tablespoons
Bell peppers: 2
Carrots: 2
Thick brewed saffron: as needed
Salt, black pepper, turmeric: as needed
Oil: as needed
Place the chicken thighs in a pot. Chop one onion and one bell pepper and add them to the chicken. Season with salt and turmeric, then add about 2 cups of water. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes. After that, drain the chicken and set aside the solids. Separate the chicken pieces.
Finely grate one onion and sauté it in a pan. Finely dice the carrots and bell peppers and add them to the onion. Add a little oil and sauté until the vegetables soften and excess moisture evaporates.
Then add tomato paste along with salt, pepper, and turmeric. Stir and sauté for about one minute to remove the raw taste of the paste.
Finally, add thick brewed saffron. Pour in a small amount of boiling water and let the sauce come to a gentle boil, then remove from heat.
Arrange the chicken pieces in a pot or pan. Pour the prepared sauce over them. Cover the lid with a clean cloth (to absorb steam). Let it cook on low heat for about 2 hours until the chicken is fully tender and infused with the sauce.
Serve hot, preferably with saffron rice and barberry rice (zereshk polo). Enjoy.
Always use a strong saffron infusion. If saffron is diluted too much, it loses its color and aroma, and you will need more of it to achieve the desired effect.
To prepare saffron correctly:
Grind saffron into a fine powder without sugar
Add 2 tablespoons of boiling water per 1 teaspoon of saffron
Add 2 ice cubes to shock the saffron and enhance its color release
Store saffron in a sealed container in the freezer and thaw it at room temperature when needed.
A simple test for pure saffron: crush it between your fingers—if it releases oil or feels greasy, it may not be pure.
Bell peppers are highly nutritious and recommended for everyone, especially children. They come in green, yellow, and red varieties, with green having a stronger taste. They contain beneficial nutrients and are associated with supporting immunity, eye health, and digestion.
A traditional note on bell pepper shape:
Peppers with four lobes are often referred to as “female” peppers—usually sweeter and seedier
Peppers with three lobes are considered “male”—less sweet and more suitable for cooking, as they hold their taste better after heat exposure
