Chicken meat is one of the most commonly consumed foods in many countries around the world. Stewed chicken or roast chicken is a tasty, satisfying dish. However, not all parts of the chicken are lean, dietary meat, but only fillets from the breast. Meat from the thighs and shins contains enough fat, and this is without taking into account the skin (usually we cook with the skin).
To balance the situation, it will be useful to cook stewed chicken in tomato sauce (tomato is an excellent antioxidant, contains super-useful lycopene and other substances important for the human body). You can buy a whole chicken, a young chicken, or buy a leg, hips, shins, breasts (other parts of chicken carcass are more suitable for broths).
Chicken in tomato sauce with garlic in Georgian (Chahokhbili)
Ingredients:
- small chicken thighs and thigh - about 600-800 g;
- onion - 1-2 pcs .;
- tomato paste (without preservatives) - 2 tbsp. spoons;
- garlic - 3-5 denticles;
- a small piece of natural butter - 20-25 g;
- a little chicken fat;
- pepper spicy red;
- dry ground spices (mixture of hops-suneli);
- fresh herbs (onions, parsley, coriander, basil, tarragon, etc.);
- salt.
Preparation
Grind a decent piece of chicken fat and heat it in a thick-walled saucepan. Fry the finely chopped onion until light golden in color. Add parts of the chicken (if the hips are large, you can cut each into 2 parts). Fry all together until lightly gilding the crust, stirring with a spatula, after which add a little water or light unglazed light table wine and stew, covering the lid, until cooked. In the process, add dry ground spices, if necessary, add water. At the end, add a piece of butter and tomato paste, cool a little, add finely chopped or chopped garlic and hot red pepper.
We put it in portions, sprinkle with chopped herbs. As a garnish you can use rice, polenta , potatoes, beans. It is also good to serve fresh cut large vegetables: tomatoes, cucumbers, sweet peppers, greens with twigs and incomparable Georgian table wine, light, of course, well, or a glass of another Chachi.
Chicken with potatoes in tomato-cream sauce in the oven
Ingredients:
- chicken thighs and shins - 1 + 1 per serving (or 200 grams of meat from the breast with skin);
- potatoes of oblong form are not large - 3 potatoes per serving;
- Overblown chicken fat or melted natural butter;
- tomato paste - 2-3 tbsp. spoons;
- cream natural thick - about 100-150 ml;
- spices dry ground (for example, curry mixture);
- fresh greens are different.
Preparation
Cooking in deep form. Lubricate the bottom of the mold with fat or oil. Potatoes, if young, can not cut the peel, but only lightly cleaned and washed. We cut each tuber into four parts along beautiful slices. Spread together with chicken parts (hips can be cut into 2 parts). Bake in an oven under a lid (or foil) for 40 minutes at a temperature
While the chicken with the potatoes is baked, prepare the sauce: mix tomato paste with cream and season with a mixture of curry, a little podsalivayem. Cream can be replaced with a live unsweetened yogurt or sour cream. The density of the sauce can be adjusted by adding water or starch.
We remove the form from the oven, remove the lid or foil (you can turn the potatoes and meat with a spatula) and pour the sauce, evenly distributing. We return the form to the oven, but without the lid, so that everything is beautifully browned. Bake for another 20 minutes. You can sprinkle with grated cheese when you are ready. We serve with greenery, table light wine or dark beer.