Meat, poultry and fish

Chicken Salona (Stew with Vegetables)

Name: Chicken Salona (Stew with Vegetables)
Prep time: 50 min
Yield: 6 portions
Ingredients: ½ small chicken, cleaned and cut into smaller pieces (1 kg); 1 teaspoon salt (5 g); ½ teaspoon monosodium glutamate AJI-NO-MOTO® (2 g); 2 pinches black pepper (0.4 g); 1 tablespoon oil (15 ml); 1 medium red onion, chopped (150 g); 2 garlic cloves, chopped (6 g); 2 medium ripe tomatoes, diced (300 g); 2 pinches cinnamon (0.4 g); 2 pinches cumin (0.4 g); 1 large carrot, cubed (200 g); 2 medium potatoes, cubed (400 g); 2 ½ cups water (500 ml)

Preparation time: 50 min (+ 30 minutes refrigeration)

Serves: 6 portions

Chicken salona (or chicken saloona) is a delicious traditional dish from Qatar! And to enhance even more the flavor of the vegetables and spices, a special ingredient: monosodium glutamate!

Check out the complete list of ingredients and the step-by-step instructions for this chicken and vegetable stew full of umami.

Ingredients

½ small chicken, cleaned and cut into smaller pieces (1 kg)
1 teaspoon salt (5 g)
½ teaspoon monosodium glutamate AJI-NO-MOTO® (2 g)
2 pinches black pepper (0.4 g)
1 tablespoon oil (15 ml)
1 medium red onion, chopped (150 g)
2 garlic cloves, chopped (6 g)
2 medium ripe tomatoes, diced (300 g)
2 pinches cinnamon (0.4 g)
2 pinches cumin (0.4 g)
1 large carrot, cubed (200 g)
2 medium potatoes, cubed (400 g)
2 ½ cups water (500 ml)

Modo de preparo

In a medium bowl, combine the chicken, half the salt, AJI-NO-MOTO®, and black pepper. Mix, cover, and refrigerate for 30 minutes.
In a large saucepan, heat the oil and fry the chicken in batches for 15 minutes, or until golden. Transfer to a bowl and set aside.
In the same pan, add the onion and garlic, and sauté over high heat for 3 minutes, or until the onion is translucent.
Add the tomatoes, cinnamon, cumin, and remaining salt, and cook for 3 minutes, or until the tomatoes start to break down.
Return the chicken to the pan, add the carrot and potatoes, and stir well to coat with the sauté.
Add the water and cook, partially covered, over medium heat for 20 minutes, or until the vegetables are tender.
Remove from heat and serve immediately.

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