Stewed Potatoes with Chicken and Pickles
by Editorial Staff
Potatoes with chicken and pickles are a great option for a hearty meal for the whole family. The combination of potatoes and chicken is fine in itself, but the addition of pickles gives the dish an interesting flavor. For richer flavoring colors, add more garlic and tomato paste. It turns out very tasty!
Servings: 3
Ingredients
- Chicken thighs (boneless and skinless) – 350 g
- Potatoes – 400 g (4 pcs.)
- Pickled cucumbers – 100 g (2 medium-sized)
- Carrots – 70 g (1 medium-sized)
- Onions – 70 g (1 medium-sized)
- Garlic – 3 cloves
- Bay leaf – 2-3 pcs.
- Tomato paste – 70 g (about 3 tablespoons)
- Vegetable oil – 30 l (2 tablespoons)
- Salt to taste
- Ground black pepper – to taste
Directions
- Cut the poultry meat into medium pieces.
- Cut the onion into quarters, the carrots into medium pieces, the garlic into thin slices.
- Cut the potatoes into large pieces.
- Heat a deep frying pan or stewpan and pour in a little vegetable oil. Put onions, carrots, garlic, and chicken in a frying pan. Fry everything over medium heat, stirring with a spatula, for 8-10 minutes.
- Add potatoes to the pan.
- Cut pickled cucumbers into small pieces.
- Transfer cucumbers to the potatoes, add tomato paste, bay leaf, salt, and ground pepper to taste (do not forget that the cucumbers are pickled).
- Pour hot water (500 ml) into the pan, stir, cover, and cook over medium heat for 35-45 minutes, until tender.
- At the end of cooking, take a sample and adjust the taste.
- Arrange the finished chicken with potatoes and pickles on plates and serve. When serving, you can add your favorite greens (chopped), vegetables to taste, sour cream, or other sauce to the potatoes.
Good appetite!
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