It is eaten too, by the way, very quickly!
The only "but": for it you need a brazier (gosyatnitsa or rooster, for example), or a heat-resistant baking dish with a lid. And the chicken can be taken not whole - chicken legs will go. they will even go very well - after all, they have fat, which is very appropriate here.
I suspect that everyone and everyone is preparing something like this at home, but there is a small nuance - we add tomatoes to the common pot, which as a result give a new taste. Well, the acid, which is contained in tomatoes, neutralizes too high a fat content, which will melt out of the chicken during simmering and stewing.
In short, a solid accordion, considering that the fuss here is for ten minutes.
We take:
- Chicken legs (leg and thigh) - by the number of eaters;
- A few potatoes - see your appetite
- Three large tomatoes (if there are a lot of potatoes, then four tomatoes will not be superfluous, go even more)
- Three large, not spicy, onions;
- A couple of spoons of paprika;
- Salt and freshly ground pepper to taste.
How we cook:
Peel the potatoes and cut them into pieces, cut the tomatoes into eighths, cut the onions into quarters or eighths - see how you like it.
Now rub the legs with salt, paprika and pepper.
Lubricate the brazier or mold with a little oil, put potatoes interspersed with tomatoes on the bottom, add some salt and place the legs. This usually takes about ten minutes.
Then we turn on the heating and forget about the dish for two or two and a half hours.
Well, then - bon appetit!
We cover the brazier with a lid and put it in a still cold oven, setting the temperature to two hundred degrees.