Please enter the email you’re using for this account.
1 and 1/2 pounds dark chicken nuggets (stew)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons cornstarch
1/4 cup oil
3 tablespoons (fish-free) Worcestershire sauce
1 onion, sliced in half circles
2 onions, diced
2 plum tomatoes, chunked (I like to peel them)
1 and 1/2 teaspoons salt
1/4 teaspoon black pepper
Combine the marinade ingredients and mix with the chicken. Let it sit in the fridge for at least a half hour up to several hours.
Sauté onions in oil until translucent, add tomatoes and continue to sauté until the tomatoes are soft and falling apart. Add the salt and pepper.
Stir in the chicken with any remaining marinade. Cook on low flame for at least an hour, stirring occasionally. Letting it simmer on very low for another hour or two will result in softer chicken.
Serve over rice.
How Would You
Rate this recipe?
Reviews