Senegalese Chicken
Senegalese Chicken is an impressive dinner. Made with 1 whole chicken (about 3 1/2 lb.), 1 (14.5 oz.) can chicken broth, 1 small onion, sliced, 1/3 c. celery leaves and 1 tbsp. curry powder, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Place chicken, broth, onion, celery leaves, curry, salt and pepper in Dutch oven.
Simmer, turning chicken more than halfway through cooking, 45 minutes, until tender and instant-read thermometer inserted in thigh without touching bone reads 180Β°. Remove chicken to platter.
Strain broth into 2-cup measure.
Discard solids.
Skim fat from liquid.
Add milk to broth, if necessary, so broth measures a total of 2 cups.
Remove skin and discard.
Remove meat from bones.
Cut meat into bite-size pieces and place in large bowl.
Cook noodles according to directions.
Add peas during last 2 minutes of cooking.
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