Chicken Eugenio with Kasha

Chicken Eugenio
Chicken Eugenio with Kasha, it “melts in your mouth!” We’ve all heard that expression before and it is usually used to describe a nice, juicy, barbeque beef steak with all the trimmings at some noted restaurant. Our dish does melt in your mouth, is juicy and delicious yet it is not beef, it is roast chicken made in a special way. Once you try it you will most likely want more!


  • 1/4 lb butter
  • Chicken pieces (legs used here)
  • 1/2 cup flour
  • 1/4 cup corn flour
  • paprika
  • rosemary
  • marjoram
  • 1 tbsp curry powder
  • 1 medium onion
  • 1 clove of garlic
  • 2 celery stalk
  • 1 green pepper
  • 3 cups chicken stock (or water and bouillon cube)
  • 1/2 can stewed tomatoes (spiced preferred)
  • 1/4 cup vegetable oil
  • Kasha


In an appropriate stainless steel pot, glass bowl or other container put in the flour, corn flour, paprika, rosemary, and marjoram.

Prepare chicken pieces removing skin and fat or use already prepared chicken meat and dunk the chicken pieces into the dry flour and spice mixture. Thoroughly coat the chicken pieces.

Melt the butter in an appropriate frying pan and place chicken pieces into it using metal or wooden thongs. Brown the chicken pieces in the frying pan and remove from it and set aside in an appropriate container.

Prepare onion, celery, green pepper, and garlic clove and saute them in vegetable oil in an appropriate frying pan.

Remove from heat and place the sauted vegetables into an appropriate prepared cast iron pot, and add the chicken.

Add 3 cups chicken stock or water and a’Knorr’ brand chicken flavored bouillon cube. Cover and set to high heat until it begins to boil then turn heat down to simmer.

After 5 minutes add stewed tomatoes and curry powder. Stir and continue to cook for another 55 minutes. Turn off stove and remove from burner, set aside to serve with the Kasha.

Simmer one part kasha in two parts water for 15 minutes, keep the heat at simmer to maintain the shape and texture otherwise, it becomes mush.

Kasha can also be steamed or baked and served with various spices to add flavor to it. We made our Kasha by simply boiling it with no additives at all except a pinch of salt for taste.