CHICKEN STEW IN A BREAD BOWL

 

 This is one of the most delicious dishes that were born in my kitchen. A real gourmet food. I don't know which was tastier, the stew or the bread. Just perfect. I honestly didn't use a recipe, I prepared both by feeling and previous experience. If it's easier for you, use bought round smaller buns and just prepare the stew. The good thing when you make bread at home is that you can adjust its size according your needs, so I make smaller buns for my kids and larger for me and my husband. Also, instead of chicken, you can use pork or beef (beef needs more cooking time) or you can skip the meat for vegetarian version.

Ingredients:

Stew

  • 1 large piece of chicken steak cut into small cubes
  • 1/2 tablespoon vegetable seasoning
  • corn flour as needed (for dipping the meat)
  • 3-4 tablespoons oil
  • 1 head of chopped onion
  • 2-3 cloves chopped garlic
  • 1 large chopped carrot
  • 1 cup tomato sauce
  • 1 cup water
  • 1 chicken soup cube
  • 1 bay leaf
  • a little dried parsley and black pepper plus salt to taste
  • 1 teaspoon paprika
  • 1 cup water with dissolved 1.5 tablespoons flour (added at the end)
  • 100 ml sour cream

For the buns (4 pieces)

  • 1/2 cube yeast (20 g or 1 bag dry yeast)
  • 300 ml of warm water
  • 1 teaspoon sugar
  • 1 tablespoon melted butter
  • 1 egg
  • about 550 g of flour
  • 1 teaspoon salt

Preparing the buns

  1. First prepare the dough. Dissolve the yeast in the water with the sugar, then add the butter, the beaten egg (leave some of the egg for coating), salt and gradually add the flour.
  2. Knead a soft non-stick dough, form a ball, cover it with nylon and leave it to rise for about 1 hour. 
  3. After 1 hour, shortly knead the dough and leave it for another half an hour. 
  4. Then divide it into 4 pieces, form balls, place them on a baking tray, coat them with beaten egg and leave them covered to rise for 1 hour. 
  5. Then bake them at 190 C degrees (380 F) until they turn yellow. The buns are as soft as cotton on the inside and slightly crunchy on the outside, one of the tastiest I've ever made.

Preparing the stew

  1. Salt the chopped steak with vegetable seasoning and dip each piece in corn flour. 
  2. Fry it in a little oil. 
  3. Once it is slightly browned on all sides, set it aside and put the onion, carrot and garlic in the same oil to fry and soften. 

  4. Then add the tomato sauce, water, add paprika, chicken cube, black pepper, other spices, bay leaf and leave to simmer for about 1 hour. 
  5. Stir occasionally. 
  6. Finally in a glass of water, dissolve the flour and add it. Mix well and add the sour cream. 
  7. Let it simmer for a few more minutes and the stew is ready.

Serving

Cut off the top part of the bun.  Hollow the bun by removing the middle and fill it with warm stew. Serve warm and enjoy!