Chicken in tomato sauce

6 servings

30 minutes

Chicken in tomato sauce is a wonderful dish of American cuisine that combines the rich flavor of tomatoes with the tenderness of chicken fillet and the aroma of vegetables. Its origin is linked to gastronomic traditions brought by immigrants who adapted classic European recipes to local ingredients. In this recipe, the sauce made from tomato paste, soy sauce, vinegar, and spices gives the chicken a deep flavor with spicy notes. Broccoli, bell peppers, and mushrooms add freshness and texture while garlic enhances the aroma. The dish simmers for just a few minutes, preserving the juiciness of the ingredients. It is served with boiled rice that absorbs the sauce, creating a harmony of flavors. This is an ideal option for a cozy family dinner or a light meal with an American character.

Energy value per serving

• Calories: 504.5
• Proteins: 42.5g
• Fats: 19.9g
• Carbohydrates: 42g

Ingredients

• Olive oil: 5 tbsp
• Tomato paste: 10 tbsp
• Soy sauce: 5 tbsp
• Wine vinegar: 7 tsp
• Worcestershire sauce: 5 tbsp
• Potato starch: 2 tbsp
• Brown sugar: 8 tsp
• Red sweet pepper: 2 pc
• Broccoli cabbage: 1 pc
• Champignons: 200 g
• Garlic: 3 clove
• Chicken fillet: 800 g
• TABASCO®: 3 tsp

Cooking steps

1. Prepare the sauce: mix tomato paste, olive oil (4 tablespoons), soy sauce, vinegar, chili sauce (can be replaced with chili pepper), sugar, and starch. Add water if desired.

   Required ingredients:

   • Tomato paste: 10 tablespoons
   • Olive oil: 5 tablespoon
   • Soy sauce: 5 tablespoon
   • Wine vinegar: 7 teaspoons
   • TABASCO®: 3 teaspoons
   • Brown sugar: 8 teaspoons
   • Potato starch: 2 tablespoons

2. Cut the chicken fillet, mushrooms, and bell pepper into small pieces. Place the broccoli in boiling water for 5 minutes and break it into florets. Chop the garlic finely.

   Required ingredients:

   • Chicken fillet: 800 g
   • Champignons: 200 g
   • Red sweet pepper: 2 pieces
   • Broccoli cabbage: 1 piece
   • Garlic: 3 cloves

3. In a large saucepan with a thick bottom (a wok works well too), heat the remaining olive oil. Lightly sauté the chicken fillet and mushrooms (excess water can be drained), then add the bell pepper, broccoli, and garlic, and sauté for another 5 minutes, stirring.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • Chicken fillet: 800 g
   • Champignons: 200 g
   • Red sweet pepper: 2 pieces
   • Broccoli cabbage: 1 piece
   • Garlic: 3 cloves

4. Pour all the prepared sauce and simmer for 5-7 minutes.

   Required ingredients:

   • Tomato paste: 10 tablespoons
   • Olive oil: 5 tablespoon
   • Soy sauce: 5 tablespoon
   • Wine vinegar: 7 teaspoons
   • TABASCO®: 3 teaspoons
   • Brown sugar: 8 teaspoons
   • Potato starch: 2 tablespoons

5. Serve with boiled rice.