Jewish-style chicken
Description
This recipe won't take much time. I've known this wonderful way of preparing Jewish-style chicken for a very, very long time, and it has saved me more than once, especially during my student years. As you might guess, this dish isn't called "Jewish-style" because it belongs to traditional Jewish cuisine. The reason is much simpler: it's named so because with just three ingredients, we achieve an incredibly tender and juicy chicken. It's truly indescribably delicious, all thanks to the secret ingredient—baking soda. When we add it while frying onions, the soda creates a fantastic effect: the onions release their juice, which becomes quite thick, forming something like an onion jam in which we then braise our chicken. Everything is very easy and quick, and the result is amazing. That's why I believe every home cook should know this simple Jewish-style chicken recipe I'm sharing with you today. Serve hot.
Instructions
- 1
Step 1
For cooking this dish, it is best to use a heavy-bottomed pot or a kazan. Pour a small amount of vegetable oil into the pot and add the chopped onion. Fry for a couple of minutes over high heat.
- 2
Step 2
Now add half a teaspoon of baking soda, mix well, and reduce the heat. The onion will almost immediately start releasing juice and turn yellow-orange in color. Simmer the onion for about 5-6 minutes.
- 3
Step 3
When the onion becomes soft, you can add the chicken. Place it into the pot, add salt and pepper, mix, cover with a lid, and simmer over low heat for 40 minutes. I used chicken drumsticks here, but you can use any part of the chicken.
- 4
Step 4
As they say, all genius is simple! Our chicken is ready, and now you can try for yourself how tender, juicy, and delicious it is.