Summary

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

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Instructions

1. Peel the garlic and ginger, dice finely. Score the chilli lengthways, remove the seeds, wash and finely chop. Mix everything with thyme.
2. Wash the chicken breast fillet and pat dry. Rub in the seasoning mixture and cover and chill for approx. 1 hour.
3. Clean and wash the leek and cut into rings. Heat the oil in the roaster. Fry the meat all over. Season with salt, remove.
4. 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.
5. Everything open in the preheated oven (electric stove: 200 degrees / convection: 175 degrees / gas: level 3) approx. Stew for 45 minutes.
6. Sprinkle the meat with cola more often in between. Taste and serve.
7. Rice tastes good with it.