A traditional Polish dish in its next variation turns out to be very aromatic. Bigos or bigus is a universal dish, that is, it is both the first and the second. A good combination of sauerkraut and tender chicken is sure to please you and your guests.
Ingredients:
- 0.5 kg of chicken meat with bones;
- 1 kg can of sauerkraut;
- 1 onion;
- 2 tablespoons tomato paste
- 1 medium carrot.
Preparation:
- Cut chicken meat with bones (back, wings, drumsticks, part of the breast) into small portions. Wash under running water and drain slightly.
- For cooking, take a deep thick-walled frying pan or cauldron, pour oil and heat well.
- When the oil starts to "bubble", carefully place the chicken pieces on the bottom of the dish of your choice, add salt and pepper to your taste. Stir the chicken periodically so that it does not burn, simmer under a closed lid until almost all the meat is cooked.
- Meanwhile, peeled and washed carrots, coarsely grate.
- Chop the peeled onion into cubes.
- Throw the grated carrots and chopped onions with the chicken when it is almost completely cooked. Stir the mixture thoroughly and fry for 10 minutes.
- Then add about 1 kilogram of cabbage.
- Stir the ingredients together, pour in plain cold water or prepared chicken broth. Bring to a boil, then simmer for about half an hour.
- After 30 minutes, add a couple of tablespoons of tomato paste to the bigos, mix again, simmer for 10-15 minutes.
- For flavor, you can chop fresh dill and stir in a plate with the finished dish.
