Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 red bell peppers, chopped
- 2 tomatoes, chopped
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 cup chicken broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the onions and garlic to the pot and sauté until softened, about 3-5 minutes.
4. Add the red bell peppers, tomatoes, tomato paste, paprika, thyme, oregano, and bay leaf to the pot. Stir to combine.
5. Add the chicken broth and bring to a simmer.
6. Return the chicken pieces to the pot, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
7. Season with salt and pepper to taste.
8. Serve hot with your choice of side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
Temperature:
Medium-high heat for browning the chicken, and simmer for cooking the chicken.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 18g
Protein: 28g
Carbohydrates: 12g
Fiber: 3g
Sugar: 6g
Sodium: 470mg
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- Red bell peppers can be substituted with green or yellow bell peppers.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
- Add a cup of frozen peas or corn for extra vegetables.
- Use fresh herbs instead of dried for a brighter flavor.
Tips and tricks:
- Make sure to brown the chicken well before adding it back to the pot. This will add flavor to the dish.
- If the sauce is too thin, you can thicken it by mixing 1 tbsp of cornstarch with 1 tbsp of cold water and adding it to the pot.
- This dish tastes even better the next day, so it's a great make-ahead meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates with your choice of side dishes.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
This dish pairs well with rice, mashed potatoes, or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Salad
Troubleshooting advice:
- If the chicken is not cooked through after 30-40 minutes, continue to simmer until it is tender and cooked through.
- If the sauce is too thick, you can thin it out by adding more chicken broth or water.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ostropel is a traditional Romanian dish that is typically made with chicken or pork and a tomato-based sauce. It is often served with rice or mashed potatoes.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the red bell peppers.
Serving suggestions:
Serve hot with your choice of side dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Romanian