Braised guinea fowl

Category: Meat dishes
Braised guinea fowl

Ingredients

Olive oil 2 tbsp. l.
Guinea fowl 1 PC.
Bulb onions 1 PC.
Garlic 1 slice
Tomatoes (salted, better in their own juice), can be fresh, but very, very ripe (then 1 tablespoon of vinegar to them) 400 g
Oregano 1 tbsp. l.
Salt taste
Pepper taste
Olives taste

Cooking method

  • Heat the oil. Add the pieces of guinea fowl. Fry (everyone has chosen their own mode for this, some have rice, some have baked goods) on both sides until browned. Transfer to a plate. Add the onion and garlic and simmer until softened (not golden, otherwise the garlic will turn red and give a rancid taste). Transfer to a saucepan, add tomatoes, oregano, 1.5 cups of water, salt, pepper. put the guinea fowl, close the lid and 12 minutes on the chicken.
  • Serve garnished with olives (I ruled out that). for garnish pasta from "pastaZARA" No. 4
  • for the ARC pressure cooker, the recipe is taken from the Internet and adapted for ARC, walks on many sites (Google immediately gave 4x), so I will not give the link "palm trees".
  • Bon Appetit everyone!

Cooking program:

"CHICK"

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