Description
You can not imagine how it is delicious, flavorful, juicy. Prepared quickly and is not difficult, it may take place on the holiday table. Recipe dedicate Ninochka (barska) - Queen of dishes in the pan.
Ingredients
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Chicken thigh
500 g
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Pepper
2 piece
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Onion
1 piece
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Garlic
2 tooth
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Tomato
2 piece
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Olive oil
2 Tbsp
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Vinegar
1 Tbsp
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Sugar
1 Tbsp
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Raisins
2 Tbsp
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Capers
2 Tbsp
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Chili
0.25 piece
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Salt
-
Seasoning
-
Pine nuts
2 Tbsp
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Mint
Cooking
To prepare, in principle, can take any part of the chicken, I chose to take the hip. Chicken wash, dry with paper towel, RUB with salt and freshly-ground mixture of peppers.
Each family has its own technology for roasting poultry. Pour into the pan the oil is heated at the maximum fire, put the thighs skin-side down. Fry without closing the lid, until it will turn brown (about 7-8 minutes).
Turn over the thighs and fry on the reverse side (about 8 minutes). Remove the chicken to a plate.
While fried chicken, tomatoes, cut into small cubes. Tomatoes should be almost ripe, juicy and fleshy.
Vegetables wash, peel. Peppers cut into thin strips, onion half rings, garlic slices. Also thin strips, chop the chili peppers.
The pan after frying chicken is not my this is not my whim, it was the recipe that I really liked. Fry the chopped onion.
Add vinegar and sugar and simmer a few minutes.
Add bell pepper and chili, stir fry on highest heat for 5 minutes.
Add the tomatoes and garlic, stir.
Salt. Put the washed raisins and capers. Mix everything and stew for 10 minutes with the lid open.
Put on top of the fried thigh, a little to drown them in sauce (I put three hips). Lid open, simmer the chicken for about 10 minutes.
The sauce needs to thicken a bit (evaporate).
Served on the pan. Sprinkle with roasted on a dry pan pine nuts. Decorate with mint leaves. If you don't like mint, you can decorate with Basil. Bon appetit!
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