A traditional Polish dish in its next variation is very aromatic. Bigos or bigus is a universal dish, that is, it represents both the first and second. A good combination of sauerkraut and tender chicken is sure to please you and your guests.
Pick your recipe
Ingredients:
- 0.5 kg of chicken with pits;
- 1 kg can of sauerkraut;
- 1 onion;
- 2 tablespoons of tomato paste;
- 1 medium carrot.
Cooking:
- Chicken meat with bones (back, wings, lower legs, part of the breast) are cut into small portions. Wash under running water and drain a little.
- To prepare, take a deep thick-walled pan or cauldron, pour oil and heat it well.
- When the oil begins to “bubble up”, carefully lay the chicken pieces on the bottom of the selected dishes, add salt and pepper to your taste. Stir the chicken periodically so that it does not burn, simmer under a closed lid almost until all meat is ready.
- Meanwhile, peeled and washed carrots, grate coarsely.
- Chop the peeled bulb.
- Grate the carrots and chopped onions to the chicken meat when it is almost completely cooked. Stir the mixture thoroughly and fry for 10 minutes.
- After that add cabbage with a volume of about 1 kilogram.
- Stir the ingredients together, pour in ordinary cold water or pre-prepared chicken broth. Bring to a boil, then simmer for about half an hour.
- After 30 minutes, add a couple of tablespoons of tomato paste to the bigos, mix again, simmer for 10-15 minutes.
- For flavor, you can chop fresh dill and stir in a plate with the finished dish.