Chicken with "Seasonal Vegetable Explosion" sauce and boiled potatoes from culinary improviser Pivny Anton
6 servings
50 minutes
This bright and aromatic recipe is a true celebration of Russian cuisine with a creative twist. Chicken, gently marinated with sweet pepper, onion, and basil, takes on a rich flavor with subtle spicy notes. The 'Seasonal Vegetable Explosion' sauce adds zest: the heat of the pepper combines with the sweetness of tomatoes and tomato paste, while a pinch of sugar balances the taste. A side of boiled potatoes, lightly fried to a golden crust, complements the dish with texture and softness. This dish is perfect for cozy family dinners or friendly gatherings, and its simplicity makes it accessible even for novice cooks. The special magic lies in using fresh herbs and spices that reveal all the aroma and depth of flavor. Enjoy every bite as you dive into a world of rich culinary emotions!
1
We clean the chicken from the skin and prepare the other ingredients for marinating.
- Chicken: 700 g
2
Bell pepper and onion (cut into cubes)
- Bell pepper: 100 g
- Onion: 60 g
3
Add everything to the chicken + a bit of tomato paste + salt and pepper + basil crushed in a mortar and also add to the chicken. Mix everything.
- Chicken: 700 g
- Tomato paste: 70 g
- Salt: 10 g
- Basil: 10 g
4
Let it steep for 20 minutes.
5
Before marinating, we wash the potatoes and boil them in their skins.
- Potato: 1 kg
6
Heat the pan. Pour in 1 tablespoon of vegetable oil and add the chicken along with the vegetables it was marinated in.
- Chicken: 700 g
- Bell pepper: 100 g
- Onion: 60 g
7
Meanwhile, while the chicken is frying, we will prepare the sauce 'EXPLOSION OF SEASONAL VEGETABLES'
8
Chop bell pepper + onion + basil + hot pepper (half a pod) into small cubes. Place in a bowl, add tomato paste. A drop of sugar + a little salt (to taste)
- Bell pepper: 100 g
- Onion: 60 g
- Basil: 10 g
- Scotch bonnet chili: 10 g
- Tomato paste: 70 g
- Sugar: 10 g
- Salt: 10 g
9
Don't forget to turn the chicken meanwhile.
10
Fry the chicken for about 20 minutes in total. After flipping, you can add half a cup of chicken broth or boiled water. Two minutes before the end, add a bay leaf and basil leaves. Just 'tear by hand' and sprinkle into the dish.
- Basil: 10 g
- Salt: 10 g
- Garlic: 2 cloves
11
Meanwhile, we cool the potatoes, peel them, cut them randomly, and place them on a pre-prepared and heated pan.
- Potato: 1 kg
12
Fry until golden brown and................. Serve on individual plates. Garnish with greens on top. In my case, I decorated with basil leaves. Enjoy your meal everyone!
- Basil: 10 g
