Chicken Breast in Cola – Chili Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cloves garlic)
- 1 piece (s) ginger root, walnut-sized
- 1 chilli pepper (s), red
- 1 teaspoon thyme, dried
- 2 chicken breast fillet (s)
- 2 leeks
- 2 tablespoons oil
- salt and pepper
- 2 tablespoon tomato paste
- 1 can tomato (s), 425 ml
- 150 ml cola
Print Recipe
Pin Recipe Instructions
- Peel the garlic and ginger, dice finely. Score the chilli lengthways, remove the seeds, wash and finely chop. Mix everything with thyme.
- Wash the chicken breast fillet and pat dry. Rub in the seasoning mixture and cover and chill for approx. 1 hour.
- Clean and wash the leek and cut into rings. Heat the oil in the roaster. Fry the meat all over. Season with salt, remove.
- Sauté the leek in the hot frying fat. Sweat tomato paste with. Deglaze with a good 1/4 l of water and tomatoes with their juice. Chop the tomatoes a little. Season with salt and pepper, bring to the boil. Put the fillets on top.
- Everything open in the preheated oven (electric stove: 200 degrees / convection: 175 degrees / gas: level 3) approx. Stew for 45 minutes.
- Sprinkle the meat with cola more often in between. Taste and serve.
- Rice tastes good with it.
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