Traditional recipes

Chicken with tomato sauce

Chicken with tomato sauce


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The other day my husband told me that he has a craving for mashed potatoes and parjoale .. Here's what inspired me in the end :) tasty, simple, fast ..

  • 400 g of chicken fillet
  • 4-5 peeled-cut tomatoes or a can of sliced ​​tomatoes
  • 2 medium onions
  • 50 g butter
  • 2-3 tablespoons oil
  • 2-3 cloves garlic
  • 2-3 tablespoons mayonnaise / sour cream

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken with tomato sauce:

Put the butter and oil in a pan over medium heat until the butter melts and the 2 are homogenized. Finely chop the onion and cook for 3-4 minutes. Add the chopped and mix until it acquires a granular structure and a whitish color. Let it simmer under the lid for about 10 minutes. Add the tomatoes. In 3-4 minutes add mayonnaise or sour cream and then salt and pepper to taste. In 3-5 minutes we incorporate the crushed garlic and it's ready :)

Delights :)


Chicken steak with tomato and garlic sauce

Today I invite you to a portion of chicken steak with tomato and garlic sauce!

When we receive a chicken from my mother-in-law, I try to cook as many dishes as possible, so in the first phase, I slice it and boil it with a few vegetables. I prepare the resulting soup with noodles or dumplings, and I prepare the meat with sauce or make a pilaf. Dwarves pope with lust.
The same thing happened this time, I prepared one chicken steak with tomato and garlic sauce. Very ripe tomatoes and lots of garlic :)) Pre-cooked meat no longer has the same flavor, so I resorted to a few spices

For this chicken steak with tomato and garlic sauce I used a mix of herbs with paprika!

Preparation time: 1 h Nr. portions: 4

  • 1 chicken
  • 1/2 kg garden tomatoes (well cooked)
  • 1 head of garlic (new)
  • 4 lg sunflower oil
  • 1 lg mix Herbs with paprika Delikat
  • 1/2 lgta chilli Delicate
  • salt (if needed)

[preparation title = & # 8221Preparation & # 8221]

Here's how to prepare chicken steak with tomato and garlic sauce

Peel a squash, grate it and squeeze the juice. Peel the tomatoes (quite easily in the case of very ripe tomatoes) and cut into thin strips. In a large pan, put a little sunflower oil. Add the portions of meat, lightly brown. Add the tomatoes, garlic and 1 lg of herbs from Delikat and a Delikat chilli powder over the meat.

At first, the fire should be moderate to high. Allow to penetrate easily, then lightly press the tomato slices with a wooden spoon. Due to the water content of the tomatoes, a sauce will form in the pan, only good for cooking enough meat. From this moment, reduce the heat and leave until the sauce decreases. If necessary, add salt.

Since I already used boiled meat, I left it on the fire until the sauce dropped and it became extremely, but extremely tasty.

If fresh meat is used, let it boil more so that the meat penetrates well.


Preparation:

1. Cut the chicken into cubes or slices and combine it with the ginger, chilli and salt, then let it marinate for 15 minutes.

2. Fry the chicken in 3 tablespoons of olive oil over medium-high heat until lightly browned, then remove and set aside.

3. In the same pan or saucepan, fry the finely chopped onion in 2 tablespoons of oil, then add the chopped tomatoes, crushed garlic as well as possible, vinegar, salt, garam masala, sugar, a tablespoon of butter and cashew nuts.

4. Add a cup of water over the sauce composition and let it simmer for 20 minutes.

5. Pass the composition for the butter and garlic sauce using a vertical mixer, until you get a fine paste.

6. Strain the sauce obtained to separate the peels and seeds from the tomatoes, then put the sauce back in the pan over medium heat.

7. Add the rest of the butter, cream, fried chicken and let the composition cook for 5-8 minutes.

8. Serve the chicken in butter and garlic sauce with a little sour cream on top and a portion of polenta or homemade bread.


The chicken legs can be left whole or cut in half. If you have a chest, cut it into thin pieces. Put salt and pepper on the pieces of meat.

Put 2 tablespoons of oil from the jar of dried tomatoes in the hot pan and fry the chicken over high heat until golden brown.

Remove the meat from the pan and place the crushed garlic. After 15 seconds pour the wine and chew with a wooden spoon. After 1 minute, add the mustard, chicken broth, cream, Parmesan cheese and dried tomatoes cut into strips.

Stir occasionally to melt the Parmesan cheese. Let it boil for about 5 minutes, until it thickens. Taste salt and pepper.

Add the basil leaves and fried meat to the pan and cook for another minute.


Preparation

We take care of the hammers and brown them well on all sides, in a hot pan with two tablespoons of oil. The pan should be large enough, because in it we will finish the preparation. We give the thighs a pinch of salt and a pinch of freshly crushed pepper. After the thighs are fried, put the tomatoes and chicken soup in the pan. I put soup because I want the thighs to penetrate well, to gently bubble the sauce for 20-30 minutes, to mature the taste. Taste the tomatoes and if they are too sour, add a little sugar. Some canned diced tomatoes are good, others less good. Tomatoes and soup will & # 8220 degrease & # 8221 and incorporate the resulting frying from the thighs. In order not to lose that taste, use the same pan. After the sauce has dropped over low heat, cut the garlic clove into thin slices and offer to the sauce. Hold for 2-3 minutes, the pan on the stove, then turn off the heat. Taste and season with salt. Put the lid on the pan and leave it for 5-10 minutes, for the taste to mature and for the garlic to leave all its flavor.

We clean the potatoes and cut them into cubes with a side of 1.5-2 cm. We boil them in salted water, for approx. 10 minutes, enough to soften, without crushing. We take them out in a strainer, let them drain and cool a little. Heat oil in a pan and brown them nicely. They will be a little crunchy, but fluffy on the inside, like fondant potatoes.


Baked chicken with tomato sauce

Baked chicken with tomato sauce is a recipe that lasts until you make it, but in the end it's worth it. It is very easy to make - it takes a long time just because it has to stay in the oven for a long time.

However, an easier and from my point of view tastier option is the bottled chicken. You can try both.

The nutritional values ​​below only partially take into account the nutrients in the skin (it is recommended not to consume it). It has a low fat content and so we recommend consuming it less often.

Ingredients for 5 servings of baked chicken with tomato sauce
& # 8211 a 1.5 kg chicken grill or 5 whole legs (with bone and skin)
& # 8211 two tablespoons olive oil
& # 8211 two red boxes of 400 ml cubes
& # 8211 50 ml cherry vinegar
& # 8211 100 ml semi-sweet red wine
& # 8211 a red onion
& # 8211 a garlic head
& # 8211 4-5 bay leaves
& # 8211 a parsley link
& # 8211 50 grams butter 65%
& # 8211 2 tablespoons honey
& # 8211 ½ teaspoon smoked paprika
& # 8211 salt and pepper to taste.

How to prepare baked chicken with tomato sauce
Although I used a grilled chicken for this recipe, I recommend using only thighs. They come out much tastier than the breast. If you still want to use grilled chicken - I only used the whole thighs and the whole chest (the back and wings go very well for a chicken soup). The chest is placed with the skin upwards and the thighs with the outer part upwards.

Next we will go for the recipe with chicken legs in tomato sauce.

In a bowl, mix the tomatoes with vinegar, wine, salt, pepper, paprika, honey, olive oil, crushed garlic and chopped parsley. Add the bay leaves.

The whole mixture is put in a tray - I used a tray 30/20 and about 4-5 cm high.

Cut the onion into thicker slices and distribute evenly in the pan.

Place the chicken legs with the top up. Place a cube of butter on each chicken leg. If the liquid covers the thighs, you can put the butter directly into the pan.

Insert the tray in the preheated oven at 130 ◦C (in some ovens it is the minimum value). Leave for about 4 hours.

Grease the thighs with sauce from time to time - first about every hour and then about every 30 minutes.

When you grease the thighs you can mix a little in the sauce (if possible).

If you do not eat it all at a table, you must remove the bay leaves.

Costs
The costs for 5 servings of baked chicken with tomato sauce are about 28-30 RON (2017 prices).

How to serve
Serve hot with the sauce in the pan. The gasket is at your choice. It is recommended to consume it without skin.


Tag: chicken

Thanks to the yogurt and lemon juice, the chicken comes out tender and flavorful. Without too much effort you get a good-looking and tasty steak.


3 barbeque sauce recipes for meat

Recipe no. 1

Homemade dishes are much healthier than commercial ones because they do not contain preservatives, dyes and other harmful ingredients. Because, it is good to learn how to prepare your own barbeque sauce. We hope you like this recipe, being suitable for any type of meat.

Ingredients

  • 1 cup jaggery (120 g)
  • 2 tablespoons soy sauce (30 ml)
  • 1/4 cup tomato sauce (60 ml)
  • 3 tablespoons vinegar (45 ml)
  • 3 tablespoons olive oil (45 ml)
  • 1 tablespoon garlic powder (15 g)
  • 1 cup water (250 ml)
  • 1/2 tablespoon salt (8 g)

Method of preparation

  • First, put jaggery in a pan with a cup of water and heat it over medium heat. Mix everything until it thickens.
  • Then, add soy sauce, tomato juice and vinegar, stirring constantly in the bowl.
  • Take the pan off the heat and add the oil, salt and garlic. Mix all the ingredients again.
  • Finally, spread the barbeque sauce on the meat and put it on the grill.

Recipe no. 2

In the case of this barbeque sauce recipe, you will not have to cook anything thermal. You will get an ideal sauce for chicken wings, ribs and juicy steaks.

Ingredients

  • 2 tablespoons honey (30 g)
  • 1/2 cup water (125 ml)
  • 1 tablespoon spicy sauce (15 ml)
  • 4 tablespoons tomato juice (60 ml)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 2 tablespoons soy sauce (30 ml)
  • 1 pinch of salt (5 g)
  • 2 tablespoons natural pineapple juice (30 ml)
  • 2 cloves of garlic

Method of preparation

  • In a medium-sized bowl, mix the tomato sauce with the honey and water.
  • Then add the soy sauce, spicy sauce and Worcestershire sauce. Mix everything lightly.
  • Add salt, crushed garlic cloves and tablespoons of pineapple juice. Stir again so that the flavors blend harmoniously.
  • Finally, grease the meat with barbeque sauce obtained with a brush and put it on the grill. Good appetite!

Recipe no. 3

Did you know that you can add vegetables to these barbeque sauce recipes to give them a more interesting flavor? Although it is not something traditional, you will be surprised by the aroma of the sauce!


Necessary pasta with chicken breast

  • 1 chicken breast
  • 300 penne pastes
  • 400 gr tomato sauce
  • 1 onion
  • 2 cloves of garlic
  • pepper, salt, olive oil, fresh basil leaves (if any)


Calories in pasta and tomato sauce with chicken 2021 - The healthy post

Calories in pasta and tomato sauce with chicken 2021 - The healthy post

Pasta, tomato sauce and chicken can be combined in a number of different dishes and recipes. Looking at the calories in each individual, you can get a well-rounded idea of ​​how many calories are in a bowl with the three.


Video: Chicken in Tomato Sauce Recipe. Marinated Chicken Recipe. Easy Chicken Recipes (May 2022).