Because I got a beautiful, chubby, yellow-meat chicken from the country, along with some very ripe and sweet tomatoes (half of which arrived cracked, due to transport, but also because they were well-ripened), I thought to make an easy and tasty ostropel.
Ingredients
- A small chicken or just a few legs
- 500-600 grams of well-ripened tomatoes
- A bell pepper
- One medium onion
- One medium carrot
- Half a hot pepper
- 3-4 cloves of garlic
- A bunch of dill
- A handful of fresh basil leaves
- Salt to taste
Method of preparation
I gave up frying a long time ago, so I put the chicken in the pressure cooker for 2 hours, until the meat fell off the bones, I didn’t fry it, like in the classic version of ostropel. I cut the meat into bite-sized pieces. I peeled the tomatoes and put them in the blender, resulting in a thicker juice or a thinner tomato paste. I chopped the onion, carrot, and peppers, crushed the garlic, and sauteed them for 2-3 minutes in a spoonful of duck lard, then I put some of the juice in which the chicken was cooked. I turned the heat to low, put the lid on and left for 10 minutes, then put the tomato juice. I left it for another 10 minutes, then I put the pieces of meat. I put the lid back on. In the classic version, the sauce is thickened with flour or starch, but I don’t like to spoil the goodness of light and dietary food with flour, so I leave the sauce as it is, if we want it thicker, we simply let it boil more. At the end, add salt, dill and finely chopped basil, mix well, turn off the heat, put the lid on and let the flavors blend for a few more minutes. I ate the ostropel with dill cabbage salad.