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Chicken in hot tomato sauce

Chicken in Spicy Tomato Sauce

A mouthwatering chicken dish for anyone who loves a little heat. This one is for fans of spicy tomato sauce—simmered this way, the chicken comes out juicy, fragrant, and full of flavor.

Marisha

Recipe author

Composition / ingredients

Servings:

Chicken fillet (any chicken parts work)

500

Onion (medium)

Garlic (medium cloves)

Carrot (small)

Bell pepper

0.5

Hot chili pepper

0.5

Vegetable oil

Tomato juice (or crushed/pureed tomatoes)

200

Vinegar (distilled white)

Sugar

0.5

Salt

Ground hot pepper

Ground black pepper

Dried spices (khmeli-suneli, a Georgian spice blend)

Fresh herbs (parsley, dill, cilantro, green onion)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 11 g

Fats 38 % 9 g

Carbohydrates 17 % 4 g

136 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Heat 3 tablespoons of vegetable oil in a saucepan or deep skillet. Peel the onion, slice it into half-moons, and sauté lightly.
Step 2:

Peel the garlic and finely mince 2 cloves.
Step 3:

Add the garlic to the onion and sauté until pale golden.
Step 4:

Cut the chicken fillet into large pieces against the grain. If you're using a whole bird, separate the legs into thighs and drumsticks, trim the wing tips, and cut out the breast (leave it on the bone or debone it as you like). I usually save the backbone for making broth. You can also just take half a chicken and chop it into comfortably sized pieces.
Step 5:

Add the chicken pieces to the saucepan and toss with the onion and garlic. Fry until lightly golden.
Step 6:

Chop the carrot and bell pepper.
Step 7:

In a separate skillet, heat 2 tablespoons of vegetable oil and sauté the carrot and pepper.
Step 8:

Slice the hot chili pepper into thin rings.
Step 9:

Pour the tomato juice over the carrot and pepper and add the chili rings. Stir everything together and let it simmer. I use home-canned crushed tomatoes, but you can use tomato paste thinned with water, tomato juice, or fresh tomatoes pureed in a blender.
Step 10:

Cook the sauce down until the liquid has evaporated and only the oil is left at the bottom of the pan.
Step 11:

By now the chicken will have browned a little.
Step 12:

Transfer the tomato sauce into the saucepan with the chicken and add 1/2 cup of water. Season with salt, pepper, and spices. Cover and simmer until the chicken is cooked through—about 20 minutes if you're using fillet.
Step 13:

Chop the fresh herbs.
Step 14:

Once the chicken is done, stir in 1/2 teaspoon of sugar and 1 teaspoon of vinegar. Press in 3 cloves of garlic and mix.
Step 15:

Sprinkle with the herbs, cover, and let it simmer another couple of minutes. Done! Serve it with any side you like—pasta, rice, mashed potatoes, or a grain.