Satarash with Chicken meat

Apr 28
3 min read

Updated: 3 days ago

Satarash with Chicken meat

Satarash is Serbian traditional food. It consists of the following ingredients: onions, peppers and tomatoes, and if you wish, you can add an egg that is briefly mixed at the end. This dish is very tasty and is usually made for breakfast or dinner. I made a similar recipe to this one, only no egg is added. I made the combination with chicken meat and it is very delicious! You can serve with boiled potatoes or rice. Follow recipe.

Satarash-with-Chicken-meat — **Satarash** **with** **Chicken** **meat**

Ingredients: simple, total time: 135 min., 4 serving

4 drumsticks with thighs
50 ml Tbsp Olive oil EVO
2 medium onion/ cut into thin ribs
3 cloves of garlic/ minced
4 bell peppers/ 3 red + 1 yellow diced in big cubes
450 g tomatoes/ diced in small cubes
150 ml tomato paste
1 tsp dry spice Vegeta
salt and black pepper to taste
1 tsp dry basil
1 tsp dry thyme
1/ tsp oregano
1 tsp red ground paprika/ optional
100 ml water

Preparation:

Prepare all the ingredients as listed above.
Wash the meat and dry it well, and make 3 cuts where the skin is. Remove the excess fat and the skin from the bottom side of the thighs. (you can remove all the skin if you don't like it.)
Season the chicken meat to taste, add salt, pepper and dry spice Vegeta.
Pour the 4 spoon olive oil into the wok pan and heat it on low to moderate heat.
Put the chicken pieces when the oil is heated and fry until golden brown on both sides for about 20 minutes.
Remove the chicken and set aside on a plate.
In the same cleaned pan, pour 4 spoon olive oil add the chopped onion, simmer until soft and stir occasionally, about 5–7 minutes, covered to low moderate heat.
When the onion softens, add the chopped paprika, fry about 20–25 minutes covered and stir occasionally every 10 minutes.
Add the chopped tomatoes, mix everything well, cover pan and let it simmer about 15–20 minutes with occasionally stirring.
Pour tomato paste season with salt, black pepper add herbs to taste, and stir well and cover pan. Let it cook about 20–25 minutes and stir occasionally. (If you want, you can now add red ground pepper.)
When everything softened return the chicken meat to a pan, cook until the sauce becomes compact, to low moderate heat, covered, about 20–25 minutes. (Turn the chicken during cooking.)
If any fat has accumulated on the surface, skim it off with a small spoon and pour it into a glass (if you haven't removed the skin), (I collected about 100 ml and threw it away.)
When the sauce becomes compact and the vegetables and meat are completely soft, turn off the heat.
Serve warm with boiled potatoes or rice.

Buon appetito

NOTE:

Peel the potatoes, cut them into quarters, put them in a pot with cold water and 1 teaspoon of salt, cook for about 22 minutes. Strain them well and put them aside.
Instead of larger bell peppers, you can use regular 6 long bell peppers.
If you like spicy, you can add chili peppers or crushed ground pepper.
For rice, look the recipe here.
If you have leftover sauce for this dish, you can use it with pasta.
Put the rest of the food in a small container and cover it, let it sit for up to 3–4 days.