Shared by Emilie Rettig, our missionary wife to the Czech Republic.
Uzbekistan Stew
A meal for 4-6 people, easy to make and has an unusual but very tasty flavor.
1. Oil the bottom of a large pot or crockpot.
2. Skin a whole chicken and cut the meat off of the bones and layer in the bottom of the pot.
3. Peel 6 potatoes and cut in quarters and lay in the pot on top of the chicken.
4. The next layer will be a ½ head purple or white cabbage, sliced or shredded and place on top.
5. Thinly slice 2 onions and layer on top of the cabbage.
6. Thinly slice 2 green, red or yellow peppers and lay on top of onions.
7. Slice 2-3 tomatoes and place on peppers.
8. Pour 1-2 cans tomato sauce or puree on top of tomatoes making sure all the food is covered.
9. In between your layers use the following spices: basil, oregano, garlic, salt and pepper and bay leaves (which you remove when the meal is cooked) for taste.
10. Cover and cook at least 2 hours slowly.
1 comment:
Oh looking forward to trying this I love using my slow cooker on church days!
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