Chicken with leeks in tomato sauce is an excellent choice when you’re looking for a comforting yet wholesome meal.
Ingredients:
- 1 pound (about 450 g) boneless, skinless chicken breast
- 3 tablespoons olive oil (or substitute with butter, lard, or other oils)
- 2 leeks, thoroughly washed
- 5 tablespoons tomato puree
- 2 tablespoons cornstarch or all-purpose flour
- 3 cloves garlic, minced
- Salt to taste
Instructions:
- Prepare the Leeks:
Wash the leeks thoroughly to remove any dirt. Cut them into quarters lengthwise and then chop them finely. - Cook the Chicken and Leeks:
Heat olive oil in a shallow pan over medium heat. Add the chicken and leeks, season with salt, and sauté. Cook on low heat, stirring occasionally, and add small amounts of warm water as needed to prevent sticking. - Make the Tomato Sauce:
In a separate bowl, mix the cornstarch (or flour) with the tomato puree and warm water until you have a smooth, thick liquid. A whisk works best for achieving a lump-free consistency. - Combine and Simmer:
Once the chicken is fully cooked, pour in the tomato sauce mixture. Stir gently to combine. Let everything simmer together for about 5 minutes, stirring frequently to ensure a uniform consistency. - Add Garlic:
Add the minced garlic during the last minute of cooking for added flavor. Stir to incorporate. - Serve:
Serve hot alongside boiled potatoes, pasta, or steamed rice.
Notes:
- If using beef, veal, or pork instead of chicken, adjust the cooking time accordingly. Older cuts of meat may require an additional 30 minutes of cooking before adding the leeks.
- Leftover boiled meat, such as beef from soup, can also be used in this dish.
