4-Chicken and Potato StewSubmitted by: CINDY603
IntroductionAnother Lebanese Stew--Cilantro and garlic give it a distinctive flavor Another Lebanese Stew--Cilantro and garlic give it a distinctive flavor
3 chicken legs, skin removed
3 chicken thighs, skin removed
4 medium potatoes, cut into chunks
1 8 oz can tomato sauce
1/2 cup shopped cilantro
4 garlic cloves, mashed with some salt
1/4 cup lemon juice (more or less to taste)
1 tsp salt (more or less to taste)
While chicken is cooking, fry the potatoes in oil until crispy, drain on paper towels.
Fry garlic and cilantro in a little oil for about 2 mintues
When chicken is done, remove from stock and let cool; debone.
Remove about 2 cups of the chicken stock to use for making the rice instead of water.
Return chicken to the stock; add potatoes and tomato sauce, bring to a boil then simmer. Add cilantro and garlic, salt and lemon juice, simmer 10 minutes. Serve over rice.
Makes 6 1 cup servings