It’s been a good long while since I’ve talked about food.
And with school in full swing, there’s nothing students need more than a tasty home-cooked meal that’s not only dirt cheap, but more importantly, easy to make and absolutely idiot-proof.
Because we all need to save those precious brain cells for our math classes.
Here’s a classic chicken and potatoes ragou I enjoyed while growing up at home. Give it a try.
Ingredients:
1. 1 lbs of chicken (drumsticks, breast, whatever)
2. Salt, pepper, sugar, and garlic (powder or fresh)
3. 1 tbsp of vegetable oil or olive oil
4. An onion
5. Two or three potatoes
5. Two cans of (condensed) Tomato soup
6. One can of chicken broth (optional)
The Method:
1. Wash the chicken and dry it with paper towels. Then marinade the chicken for some time (overnight is best) with the following: 1 teaspoon (tsp) of salt, 2 tsp of sugar 1/4 tsp of pepper, and 1 tsp of garlic powder or fresh mince garlic.
2. Put 1 tablespoon (tbsp) of vegetable oil or olive oil into a big pot. Cut up the onion and add it to the pot. Finally, add the chicken and stir fry it all together for 10 minutes at medium-high temperature.
3. Peel and cut the potatoes in chunks and add it to the pot.
4. Add 2 cans of tomato soup.
5. Add 1 can of chicken broth or water (if you don’t have any chicken broth) and mix with the tomato soup so that it just covers the chicken and potatoes. Wait for it to boil and taste, adding some more salt if necessary.
6. Simmer at low temperature for 30 minutes until chicken and potato are tender to taste.
That makes about two big servings.
Enjoy with freshly cooked rice.
