Pot roast chicken

Categories: Lunch Recipes, Main courses

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Pot roast chicken
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Pot roast chicken

I make a lot of different chicken dishes and as far as I’m concerned, the simpler the food is to make, the tastier it is to eat. Somehow, I keep coming back to this simple and delicious dish of chicken cooked in a pot with a lot of sauce.
My kids, especially the boys, love chicken with a ton of sauce, which they eat with a lot of rice. They really lick their plates clean and even want seconds.
My eldest son walks through the door and says “mom, I could smell the food from the entrance to the building. We’re eating this dish now, right?” He didn’t waste any time, sat down, and dug in.

Makes 5 servings


4 quarter chickens
8 chicken legs
7 cloves of garlic, sliced
100 grams tomato paste
2 – 3 cups water
1 heaped tsp Moroccan paprika
1 tsp sweet pepper flakes
1/2 tsp spicy paprika
1 tsp sugar
Chicken bouillon
Ground black pepper


1. Slice the garlic. Heat 3-4 Tbsp of oil in a pot and sauté the garlic until fragrant.

2. Add the water, sugar, tomato paste and spices. Cook for 5 minutes and lower the heat to medium and add the chicken. Try to get it in one layer. The water should reach 3/4 the height of the chicken in the pot.

3. Cook for around an hour and a half, partially covered. Give the pot a gentle shake occasionally and add a bit of water if you think the pot needs topped up with liquid.

Good to know…
Freezer-friendly. You can make this a day before.

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Pot roast chicken

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