Tuesday, 20 September 2011

Chicken with Leek ( in Tomato Reduction )

  Chicken with Leek
( in Tomato Reduction )

This is one of those recipes that comes  handy when you have not quite enough leftover uncooked chicken ! Play with the recipe . If you don't have leek use green onion or 1/2 an onion sliced long - perhaps even crunchy parboiled green beans .Celery would be best ! Go with what at hand including mushrooms or even some cashew nuts ! 

The trick is your reduction . If that has a bite - you are home with a winner dish !

300-400 Grams Boneless ( thigh ) chicken cut into 2" size pieces ) .
1 Tablespoon Garlic paste .
1 Teaspoon Olive Oil.
Make a paste of the garlic , olive oil and salt , and marinade the chicken in it for an hour .

1 Leek cleaned , peeled and diced 1/3" thick discs. Set aside to use at the end .

Meanwhile make the tomato reduction with :

2 Tomatoes diced .
2 Tablespoon Balsamic Vinegar.
1-2 Sun Dried Tomatoes Shredded ( optional )
1 Teaspoon Sugar.
1 Tablespoon Minced Garlic.
1/2 Teaspoon Red Chili Powder.
Salt to taste ( 1/2 teaspoon )

In a little olive oil , saute the garlic , when translucent add the tomatoes and salt , cover and cook over low heat till tomatoes are soft and pulpy and you can see the oil . Now add the balsamic vinegar , chili powder and sugar . Cook uncovered over high heat for 30 seconds . Add the chicken .

Stir fry chicken over high heat for one minute , lower heat , add 4 tablespoons water and cook covered for another 7 minutes .The chicken should be done .Taste the flavor and tweak to suit your taste buds .

When ready to serve , heat chicken covered . When hot remove  the lid , add the chopped leek , cover again .  Cook another 30 seconds  and serve .
The leek should remain crunchy .

This is a super fast recipe and tastes delicious .
I mostly use thigh meat as that is very tender meat , easy to cook and tastes much better than the breast meat .
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1 comment:

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