Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, chicken in tomato sauce from zakynthos. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Chicken in tomato sauce from Zakynthos. A fast and easy recipe for chicken in tomato sauce that however many other complicated recipes you try, you won't get such a tasty result as this. Combine chicken and tomatoes in tasty traybakes, casseroles and curries.
Chicken in tomato sauce from Zakynthos is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Chicken in tomato sauce from Zakynthos is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook chicken in tomato sauce from zakynthos using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken in tomato sauce from Zakynthos:
- Make ready 1 1/2 kg chicken portions (of one whole chicken or just the part that you prefer)
- Get 1 large dry onion, grated
- Get 1 can tomatoes grated or tomato purée
- Prepare 1 tbsp tomato paste
- Prepare 1 tsp sugar
- Prepare 1 cinnamon stick
- Get 10-15 pimento grains
- Make ready 1 chicken stock cube
- Take 4 full tbsp fresh butter for cooking
- Take 1/2 cup brandy or red wine
- Get Pepper
- Take Salt
Start with an easy Italian chicken marinade. The easiest Italian chicken marinade is made of Italian seasoning, salt & pepper, and some good extra virgin olive oil. You just have to season the chicken with Italian seasoning, then rub it well with olive oil and. HOW TO MAKE CHICKEN BREASTS IN TOMATO SAUCE.
Steps to make Chicken in tomato sauce from Zakynthos:
- Wash the portions. Dry to remove whatever liquids are left over from washing.
- Salt and pepper thoroughly and then sauté in the butter until they brown on all sides.
- Add the onion and when it is tender deglaze with cognac and scrape of the bottom of the pot to remove the little bits of meat and skin that are stuck there from sautéing.
- Add the rest of the ingredients, salt, pepper according to taste and let everything boil for a couple of minutes.
- Add as much water as is necessary to just cover the chicken and cook over medium fire until only the sauce is left.
- Serve with fried potatoes, pasta with plenty of cheese, rice or purée and bon appetit.
We then add some butter, onions, and garlic to the skillet, and follow up with wine, tomatoes, tomato paste, capers, and half & half. Transfer chicken to a platter, leaving sauce behind. Squeeze juice from uncharred lime into sauce. Add remaining ½ cup orange juice and season with more salt and pepper if needed. To make the sauce, cook chopped garlic and crushed red pepper flakes in olive oil then add crushed tomatoes, tomato paste, and basil.
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