Monday, July 2, 2012

Chicken in tomato sauce

Chicken is versatile. It tastes almost nothing alone, but will easily take on the characteristics of any spice - or anything that has a taste. This is a fairly simple recipe, that can be customized to a great extent.

Click in to see the best pictures I could possibly hope to take with a phone. 

Cut your chicken fillets in large chunks, fry them slowly in a pan. Use butter or oil, add some salt. Use medium heat. Add lots of basil, or any other spice of choice. Cayenne could work, oregano as well. Or how about some Indian spice mixes? I used basil here. 

When the chicken is more or less done, just put it aside. It doesn't need to be cooked all the way through yet, so if you check one of the pieces, and it's still pink inside, no worries. 

Butter in the pan, add finely chopped onion. Add tomatoes, basil, and anything you'd want to have in your sauce. Garlic? Chili peppers? Why not?
It may look something like this: 

Add the chicken, and after a while, add some mushrooms. Let it boil on medium heat under a lid. 

You may have boiled some rice too, but this could just as well be served with pasta, nan bread or mashed potatoes. 
A simple tomato salad will also make this dish look good. Tomatoes, onion, basil, oil, salt and pepper. 


No comments: