Composition / ingredients
Step-by-step cooking
Step 1:
How to put out potatoes with fillets? Prepare the ingredients. Take a fresh fillet without bone and skin, if the fillet is frozen, then defrost it beforehand. For frying potatoes, choose varieties with less starch, so that when frying the potato pieces retain their shape and do not fall apart. Onion, size to taste. We will fry in vegetable oil, you can use olive oil. Salt to taste, you can also add ground black pepper.
Step 2:
For frying potatoes with chicken, take a good frying pan either with a non-stick coating, or one in which you are sure that nothing on it will burn. The amount of chicken meat can be reduced or increased to your liking. Put the frying pan on a high heat, pour some of the oil and heat it up. Rinse the chicken fillet with running cold water and dry it. Cut the chicken into small pieces and put it in a preheated frying pan. Fry the meat until the color changes.
Step 3:
Wash and peel the potatoes. Rinse again, dry and cut into small cubes, cubes, slices. Put the sliced potatoes to the fried chicken fillet, add vegetable oil, reduce the heat to medium (or slightly less than average) and fry the potatoes with chicken for 10-12 minutes without a lid. Stir the potatoes gently 2-3 times so that they are fried evenly, but you do not destroy the integrity of the pieces.
Step 4:
Peel the onion from the husk and cut it arbitrarily - in pieces, half rings, quarters. Put the chopped onion to the potatoes with chicken, cover with a lid and fry for 1-2 minutes. Then add salt, stir and cook for another 5 minutes without a lid or until the potatoes are ready.
Step 5:
Ready fried potatoes with chicken fillet serve hot. This is an independent dish. When serving it on the table, you can sprinkle it with chopped fresh green onions or dill. Offer low-salted herring, homemade pickles, and fresh vegetables to the potatoes.
To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
