The popularity of chicken dishes can be explained by the speed of preparation of this meat, as well as its relative cheapness. In addition, chicken can be varied with various sauces, for example, tomato.
Chicken with mushrooms in tomato sauce
You will need:
- 1 chicken carcass weighing about 2 kg;
- 50 g butter;
- 4 tablespoons flour;
- a bunch of basil;
- 800 g of ripe tomatoes;
- 1 tbsp. dry white wine;
- 400 g of fresh mushrooms;
- 100 g of black olives;
- a bunch of parsley;
- Bay leaf;
- 1 tbsp. dried cumin;
- salt and freshly ground black pepper.
If you wish, you can add a mixture of ground Provencal herbs to the chicken at the end of cooking.
Cut the chicken carcass: separate the legs and wings, remove the fillet from the bones and cut into 2-4 pieces. Melt the butter in a deep skillet and fry the chicken pieces in it until browned. Add flour and stir. Scald the tomatoes with boiling water, peel them off, and chop the flesh. Chop the herbs. Add tomatoes, herbs and wine to the chicken, season with salt and pepper. Place the saucepan over medium heat, cover and cook for half an hour. Meanwhile, wash and slice the mushrooms. Chop the olives. Add olives and mushrooms to the chicken stew, stir and cook for another 20 minutes. Serve the chicken with boiled rice or pasta.
Jambalaya with chicken
Jambalaya is a traditional Creole dish. It can be cooked with seafood and can be added to meat or poultry such as chicken.
You will need:
- 250 g of long grain rice;
- 800 g of skinless chicken fillet;
- 100 g of peeled shrimp;
- 1 large onion;
- 3-4 cloves of garlic;
- 2 bell peppers of different colors;
- 6 large tomatoes;
- 2 bay leaves;
- 2, 5 tbsp. chicken broth;
- 4 tablespoons olive oil;
- salt and red pepper.
Peel and dice the onion and garlic. Peppers, peel of seeds and partitions and cut into strips. Dip the tomatoes in boiling water, remove the skin from them, and chop the pulp. Cut the chicken fillet into large cubes. Heat the olive oil in a skillet and fry the chicken in it until half cooked, then set aside. Fry the onions and garlic separately for a few minutes, adding the bell peppers to them. Return the meat to the pan, add the tomatoes, bay leaves, shrimp, salt and red pepper. Simmer everything together over low heat, covered.
Stir regularly to prevent the chicken from burning.
Cook the rice separately. Boil it in boiling salted water until half cooked, then drain, add broth and cook until soft. Serve the chicken with the drizzled rice. For a delicious meal, serve a suitable wine, such as young Chablis.
