做法
- 厚锅中烧热油，把鸡块每面煎六分钟。
- 加洋葱丁炒六分钟。加蒜、姜和干辣椒翻炒九十秒。
- 加孜然粉和盐翻炒三十秒。
- 加入番茄瓣和划开的绿辣椒煮四分钟。
- 倒入清水煮开。盖锅炖二十五分钟。
- 开盖再煮十分钟使汤略收。撒上香菜。配红米饭食用。
Common questions
Can 辣椒姜黄炖鸡 be made ahead?
辣椒姜黄炖鸡 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 45 minutes.
How spicy is 辣椒姜黄炖鸡?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Bhutan; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 辣椒姜黄炖鸡 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 辣椒姜黄炖鸡 to make at home?
辣椒姜黄炖鸡 is approachable for a home cook with basic stove skills — total time about 60 minutes, no special technique required.
Can 辣椒姜黄炖鸡 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
辣椒姜黄炖鸡是不丹最常吃的鸡肉菜。这道菜体现了不丹的资源利用：鸡肉比牦牛或牛肉便宜，而且不需要昂贵的奶酪。鸡肉对低海拔的不丹家庭来说也更容易获得。
