Chicken in the Indian

Description

In the original to make this recipe using chicken legs, but I prefer this dish with the breast.

Ingredients

Chicken breast

700 g
Tomato

300 g
Onion

1 piece
Garlic

1 tooth
Butter

50 g
Anis

0.5 tsp
Cinnamon

0.5 tsp
Carnation

4 piece
Saffron

1 g
Parsley

1 coup
Peppers red hot chilli
Salt

Cooking

In a wide frying pan, melt the butter and fry the meat pieces until Golden brown.(I prefer small pieces of meat that are well impregnated with the spices).

Add the onion, cut into half rings and saute until transparent.

Then add the tomatoes, freed from seeds and cut into small pieces.

Immediately toss all the spices, except the saffron, salt and stew under a lid, stirring (30 min. with legs, chicken breast for about 15 minutes).

Once the meat is ready, sprinkle with saffron and stir very well. Immediately add the finely chopped parsley, stir, cover and turn off heat. Let stand for 5 minutes to saturate the flavor of parsley.