Chicken in tomato sauce in a pan

Calories: Not specified
Cooking time: Not indicated

Pieces of chicken fillet stewed in tomato-sour cream sauce is a versatile dish, tasty and easy to prepare, suitable for absolutely any side dish. Cooking it is a pleasure - the whole process will take no more than half an hour, and the result will be an excellent hot dish for lunch or dinner.

Chicken breast in tomato and sour cream sauce can be served with mashed potatoes, boiled unleavened rice, buckwheat, pasta, or as an independent dish with fresh homemade bread. Whichever option you choose, make more gravy, it disappears even faster than the meat pieces.
If desired, you can add various vegetables to the tomato-sour cream sauce: grated carrots, onions, finely chopped zucchini or celery root. Adjust the spiciness and thickness of the sauce according to your taste. You can thicken it with flour or add more vegetables, and for lovers of spicy dishes, add more spices and ground pepper or pieces of fresh chili to the sauce.

Ingredients:

- chicken breast - 1 piece (or 300 gr. fillet);
- onions - 1-2 pcs;
- carrots - 1 pc;
- black pepper, basil, paprika - all to taste;
- salt - salt to taste;
- odorless vegetable oil - 3 tbsp. spoons;
- tomato sauce - 3 tbsp. l;
- sour cream 10-15% - 100-120 ml;
- chicken or vegetable broth - 150-200 ml;
- flour - 1.5-2 tbsp. spoons;
- any greens - for serving to the table.

How to cook with a photo step by step

We will fry vegetables and chicken at the same time, so we will prepare all the products at once. Grate carrots on a fine or coarse grater. Cut the onion into medium-sized cubes or half rings.

Separate the chicken meat from the bone, remove the skin. Cut the fillet into bite-sized pieces.

Transfer the fillet pieces to a bowl, salt lightly and season with spices to your liking. Use whatever suits your taste for garnish and gravy. It can be either the usual oregano, basil, black pepper, or curry seasoning or turmeric, ginger. Rub the spices into the meat, leave for a few minutes. At this time, you can cook rice or potatoes, pasta for a side dish.

Heat up a spoonful of oil in a frying pan. Lay out the chicken pieces. Stirring, fry over medium-high heat until the color changes or browns a little.

On the next burner we put another pan or cauldron, stewpan. Pour oil, heat up. Add onion slices, fry until soft.

Add carrots, mix with onions and simmer vegetables over low heat for several minutes, soaking with oil.

We shift the fried chicken fillet into a pan with vegetables, mix everything. We reduce the fire to a minimum, cover and simmer for about five minutes.

While the chicken is stewing, prepare the base for the tomato-sour cream sauce. Mix wheat flour and tomato sauce, grind until smooth so that there are no flour lumps left.

Add a third of a glass of water, pour in water gradually, stirring the sauce.

Add tomato sauce to chicken fillet and fried vegetables. Mix, fry for a few minutes until thickened.

Pour in chicken or vegetable broth, add salt to taste. We wait for the boil, cover and simmer the chicken for 10-12 minutes, until fully cooked.




The sauce should thicken while simmering and the meat should become soft. Before adding sour cream, we taste the sauce and check the readiness of the chicken fillet. If the chicken is ready, pour in the sour cream, stir. We correct the taste of the gravy by adding salt or sugar (if the tomato is very sour), spices. Simmer for another two or three minutes. Turn off and let it brew.

You can serve chicken breast to the table with or without a side dish, as an independent dish with aromatic gravy, supplemented with fresh bread and herbs. Bon appetit!




Author Elena Litvinenko (Sangina)

Chicken breasts in tomato sauce will please even the most sophisticated gourmet. They can be stewed or fried, baked in any form (on a baking sheet or in foil). Today we have selected for you two of the most popular and delicious recipes for chicken breasts in tomato sauce in a pan. In the first case, the meat will first need to be fried and then stewed, in the second case, pre-boiled breasts should be brought to a golden crust. In both versions, the dish is amazing!

Chicken breasts braised in tomato sauce

Let's prepare a chicken dish, which will suit any of the well-known side dishes, but it is better to give preference to rice. Juicy meat with viscous tomato sauce cannot leave anyone indifferent. Chicken breasts are so tasty, fragrant and satisfying. In tomato sauce, with the addition of all kinds of seasonings, hundreds of different flavor notes are revealed - from sweet to bitter-spicy.

Required for cooking:

• four chicken breasts;
• two carrots;
• bulb;
• two bell peppers;
• 400 grams of tomatoes in their own juice;
• three tablespoons of thick, high-quality tomato paste;
• 2/3 cup dry red wine;
• salt;
• favorite seasonings;
• dried Provence herbs;
• 200 grams of hard cheese.

Braised chicken breasts

The recipe for chicken breasts in tomato sauce seems simple, but the taste is perfect for anyone who likes such dishes. If desired, you can add chili pepper or hot ground - this will give a special taste. We do not recommend stewing chicken breasts in tomato sauce with spicy additives if the dish will also be served for children. By replacing them with more neutral spices, you can get a very interesting taste of the dish.

First of all, we suggest preparing the sauce:

1. Grate the carrots on a fine grater, cut the onion into half rings. Fry these vegetables until soft in a little sunflower oil.
2. Wash the bell pepper, clean from the insides, cut into cubes and send to the rest of the vegetables. Once the peppers are soft, add the tomato quarters in their own juice (along with the juice) to the pan. Simmer for about 5 minutes, then add the tomato paste, herbs de Provence, salt and seasonings.

Let's get chicken:

1. If you are eating meat with skin on, simply wash the breasts and pat dry with paper towels. If not, you can remove the skin.
2. Salt and season the chicken pieces, then you need to fry them over high heat until blush. The heat must be strong, so that the juice remains in the breasts, and does not flow into the pan.
3. Pour the prepared sauce over the chicken pieces, reduce the heat and simmer for 20 minutes. Next, add wine, grated cheese. Stirring, cook for 5 minutes, the cheese should be completely dissolved in the sauce.

It is recommended to serve chicken breasts in tomato sauce warm, then the cheese, which is part of the dish, will still stretch.

Fried breasts with tomato

It's time to get acquainted with the technology of the next recipe. We first boil the breasts, and then fry in a pan until we get a delicious tomato crust, into which the sauce will turn. We recommend serving this meat dish as a side dish with mashed potatoes or fresh vegetable salads. The chicken will appeal to meat lovers for its bright and rich taste, juiciness and aroma.

From the ingredients you will need:

• four chicken breasts;
• two bay leaves;
• black pepper and allspice (peas) - two things each;
• half a glass of dry white wine;
• salt;
• two tablespoons of tomato paste;
• Provencal herbs;
• a teaspoon of ground red paprika (sweet);
• any seasoning, but not spicy.

If you like a milder taste, then dilute the tomato paste with a spoonful of mayonnaise, give up paprika and seasonings, use only Provence herbs. But even with all the prescribed ingredients, the dish can be safely given to children after three years of age.

Cooking fried chicken in tomato

1. Wash the chicken breasts and remove the skin if necessary.
2. Put the breasts in a saucepan, pour water so that it covers the meat two centimeters higher.
3. Add salt, peppercorns and bay leaves. After boiling, pour in the wine, cook the meat for about 10 minutes. It is necessary that blood stops oozing from the pieces when pierced by 5 mm - so the chicken will turn out juicy when frying.
4. Mix tomato paste, paprika, herbs, salt a little if necessary. Roll the chicken in this sauce, let it brew for 5-10 minutes.
5. Fry chicken breasts in tomato sauce in a skillet on low heat, 5-7 minutes per side, in 2-3 batches. If the sauce starts to burn, pour in a tablespoon of the broth in which the chicken was cooked into the container.

November 24, 2017 No comments

New cooking recipes appear all the time. How to cook delicious chicken breast? Today I propose to fry and stew with tomato paste. Simple and fast!

Required Ingredients:

Chicken breast, onion, tomato paste, spices.

First, prepare the chicken breast: cut it into convenient pieces. And cut into strips. In principle, you can cut into pieces, ribbons or in any other way. The size of the pieces doesn't really matter.

We lower each piece into a hot frying pan with a small amount of vegetable oil. Fry until done. Salt at this stage is not worth the chicken breast, otherwise it will turn out dry.

Take the breast off the fire. We send finely chopped onion to the pan (I rub it on a coarse grater), fry until golden brown and add 3-4 tablespoons of tomato paste. Best of all, if it is spicy, then the taste of the breast is especially bright. Salt to taste. Do not forget to take into account that our breast was not salty!

Add a little garlic to the pan and put the breast. Mix with onion fried with tomato paste and simmer for 5-10 minutes, stirring occasionally.

For taste and beauty, you can add a small amount of chopped greens to the dish. Served chicken breast in tomato paste with mashed potatoes - this is the best side dish for her. However, crumbly boiled rice will do.

Everything, the dish is ready! Enjoy!

Many people love chicken dishes, and besides, chicken meat is very healthy, tender and tasty. There are a great many recipes from this bird, and new ones appear all the time. We bring to your attention a recipe for a simple but very tasty dish: stewed chicken in tomato sauce in a pan or wide saucepan.

For this dish, it is not at all necessary to take a whole chicken, you can get by with chicken legs or, if you like white meat, then chicken breasts or fillets.

Instead of tomato paste, you can use fresh tomatoes or, if desired, ketchup. In this case, instead of tomato juice, add broth to the dish. To diversify the taste, mix a couple of spoons of tomato paste with the same amount of fat sour cream and stir in the broth, the dish will only benefit from this.

Be careful when frying: overcooked chicken becomes tough and dry, so fry no more than 10-15 minutes.

Chicken in tomato sauce in a pan can be served with any side dish, but it is especially delicious with golden rice and fresh cabbage salad.

Taste Info Second courses of poultry

Ingredients for 4-5 servings:

• chicken (broiler breed) 1 pc.;
• large carrot 1 pc.;
• 3 small onions;
• garlic 2 cloves;
• tomatoes 2 pcs.;
• tomato juice 1-2 tablespoons;
• water as needed;
• flour (for breading) 2-3 tablespoons;
• vegetable oil 4-5 tbsp. l.;
• salt 1 tsp;
• a mixture of spices for chicken 1 tbsp;
• bay leaf 1 pc.;
• turmeric to taste;
• parsley, cilantro, red basil - optional.

How to cook chicken in a pan with tomato paste

At the preparatory stage, it is necessary to cut the average chicken carcass into portions. In order for the chicken to cook quickly and turn out juicy, I recommend using a broiler chicken. Cut off the wings first, then the legs. Cut the breasts into large pieces. After cutting, the skeletal body will remain, I do not use it in this dish. From the bones, you can cook the broth for a small portion of soup. Sprinkle each piece of chicken with the spice mixture and turmeric.

Choose a wide, thickened skillet with high sides for cooking chicken in tomato sauce. Put the pan on the stove, heat it with the addition of a small amount of vegetable oil (3 tbsp. L). Roll the pieces of meat in flour and spread in a hot pan. Fry until golden brown.

Grate one large carrot and chop the onion, send the vegetables to the chicken. Stir and they should fry together for about five minutes.

Now add salt to taste. Add chopped tomatoes to the dish and cook for another 10 minutes.

Pour the tomato juice into the pan and mix everything well, add the bay leaf. After the tomato sauce boils, reduce the heat to a minimum value and cover the pan with a lid.

Simmer the chicken in the tomato sauce until done, about 20 minutes more. If the sauce boils away quickly, add water or more tomato juice. Instead of juice, you can use more fresh tomatoes in this dish. So that the skin from the tomatoes in the finished sauce does not interfere, dip the tomatoes first in boiling water for 2 minutes. Then remove the skin and chop the flesh. Since tomatoes give the finished dish a somewhat sour taste, I recommend adding sugar to the sauce during the cooking process.

Cut fresh herbs, the more types of it there are, the more aromatic the chicken in the sauce will turn out. This time I took some green onions, red basil, parsley and cilantro. A few cloves of garlic can also be finely chopped and added along with the herbs.

Sprinkle the prepared herbs over the prepared dish and mix. Cover the skillet and let the chicken soak in the flavor for about 10 minutes. Serve the chicken in a deep bowl with tomato sauce. If desired, make a side dish for such a chicken in the form of buckwheat, rice or potatoes.