Chicken sauce - general principles and methods of preparation
Chicken sauce is very popular all over the world. It is served with various dishes: pasta, spaghetti, cereals, vegetables and even chicken itself. There are many recipes, among which everyone can find a dish to their taste. Chicken in the sauce may be present in pieces; can also be used in a crushed state, in the form of a thin straw. Some recipes suggest chopping chicken with a blender so that the chicken sauce looks like a homogeneous mass.
Seasonings used in the preparation of chicken sauce are also selected depending on the taste preferences of those who cook it or for whom it is cooked. In any case, the output always turns out to be a very tasty, satisfying and beautiful dish. You can verify this using our recipes.
Chicken Sauce - Food Preparation
The main product of chicken sauce is, of course, chicken. It is thoroughly washed and cut into pieces according to the recipe. Very often, it is proposed to use chicken fillet to prepare chicken sauce, which is boiled, pulped and then stewed with other components of the sauce.
Other main components are usually vegetables (onions, carrots), which are washed and finely chopped before cooking (carrots are ground).
Chicken Sauce - The Best Recipes
Recipe 1: Chicken Sauce with Tomato Paste and Tomato
This hearty and tasty chicken, broth, onion and tomato sauce is cooked very quickly. It can be served as a separate dish, for example, with croutons or cheese, or you can offer it for pasta.
Ingredients:
300 gr chicken fillet;
1 tbsp. l flour;
1 large tomato;
2 tbsp. l tomato sauce;
1 cup chicken stock;
1 onion;
salt to taste.
Cooking method:
1. Finely chop the onion and fry it until transparent, then add the flour and after a few minutes - tomato sauce and peeled tomato.
2. When we have a mass of uniform color in the pan, dilute it with constant stirring with chicken broth and bring to a boil, then send pieces of boiled chicken there and simmer for about 5 minutes until cooked.
Recipe 2: Chicken Ginger Sauce
Surprisingly fragrant, thick and delicious sauce. It has meat with vegetables in the form of carrots and onions; a little garlic makes it moderately juicy, and ginger gives it a unique taste and aroma.
Ingredients:
500 gr. chicken fillet;
1 onion;
1 carrot;
3 garlic cloves;
150 gr. kefir;
50 gr soy sauce;
1 tsp ginger root (grated);
50 gr olive oil;
30 gr potato starch;
1 tsp Sahara;
a third of a glass of water;
a pinch of curry with ground black pepper;
to taste salt and dill.
Cooking method:
1. After washing and drying the chicken fillet, cut it into thin straws, put in a bowl, then sprinkle the meat with lemon and add kefir with soy sauce, grated root, black pepper and curry to a fine grater. Leave to marinate for about 4 hours.
2. Peel the onion and cut it into small cubes. Peel the carrots, wash them and cut them into strips. Peel and chop the garlic.
3. Pouring olive oil into a deep frying pan, put the roots in it and cook them on low heat for about 5 minutes. Then, mixing the chicken fillet with potato starch, send it to the pan, pour the remaining marinade and add sugar with salt, water and chopped dill, cover the pan with a lid and cook for about 20 minutes, adding water if necessary. Then turn off the fire and let the chicken sauce brew, serve it on the table.
Examples of dishes with chicken sauce
Recipe 1: Chicken Pasta Eggplant Sauce
Macaroni with hearty and delicious chicken sauce looks very appetizing on the table and cooks pretty quickly. Using this simple recipe, you will realize that simple dishes can be very tasty and look decent on the table.
Ingredients:
400 gr. durum wheat pasta;
300 gr chicken meat;
1 large onion;
5 potatoes;
1 large tomato;
2 small eggplants;
30 gr tomato paste;
7 fruits of dried apricots;
rast. oil for frying and cooking pasta;
to taste salt with pepper.
Cooking method:
1. After boiling the chicken, we parse the meat into fibers or chop finely, put in a pan.
2. Finely chop the onion, fry it in vegetable oil until soft, mix with chicken, salt and pepper, add water to cover the onion with meat on your finger, and simmer for about 5 minutes under a closed lid. Then put the tomato paste in the pan with dried apricots, potatoes, sliced in small slices and simmer for about 10 minutes on a very low heat, so that all the liquid evaporates.
3. Peel the eggplant and tomatoes. After keeping the eggplant in salt water for about 5 minutes, cut them into small pieces and quickly fry in vegetable oil. Grind the tomatoes with a blender, add them together with the eggplant to the chicken sauce, mix and cook together for about 10 minutes. Before serving, add greens to the sauce.
4. In a small saucepan, bring the water to a boil, then, salt it to taste, add a little vegetable oil. After pouring pasta there, cook them for about 7 minutes, then rinse with cold boiled water, drain the water and pour them into a bowl. Serve pasta with hot sauce, garnished with greens.
Recipe 2: Buckwheat Chicken Sauce
Chicken sauce can be served as a separate dish, and as a satisfying addition to pasta and spaghetti, however, it is very good with various crumbly cereals, for example, with buckwheat, as in this recipe.
Ingredients:
200 gr. buckwheat;
half a chicken;
1 small eggplant;
1 tsp ginger root (grated);
50 gr sour cream;
50 gr sunflower oil;
30 gr butter;
50 gr flour;
1 carrot;
1 onion;
to taste greens and salt with ground black pepper.
1. After washing the chicken, cut it into pieces and fry in vegetable oil to form a golden crust (the fire should be strong and it should be fried for about 5 minutes). We also cut eggplant in small cubes.
2. Boil a small amount of water in a saucepan and add the fried chicken pieces into it (the water should only half cover the chicken pieces). After covering the pan with a lid, simmer the chicken on low heat for about 10 minutes, then add the eggplant to it and simmer again under the closed lid.
3. At this time we cook vegetables: wash onions and carrots and cut them into small cubes, then fry them in butter for about 5 minutes to make the onions transparent. Then we send the fried vegetables to the pan with sour cream, and, salt and pepper everything, simmer for about another 15 minutes.
4. While our sauce is being stewed, cook the loose buckwheat porridge.
5. Fry the flour until golden brown in a frying pan without oil, pour it into the pan (we need this to get a thick sauce, however, if necessary, we can add a little water to it).
6. Wash the ginger and rub it on a fine grater, and together with the bay leaf, send it to the pan, then boil for about 5 minutes.
7. Turning off the sauce, arrange it on plates with buckwheat porridge, sprinkling each chopped parsley.
Chicken Sauce - Tips from Experienced Cooks
The main thing in chicken sauce is the aroma of chicken meat, so when cooking this dish do not overdo it with seasonings!
