Chicken Ostropel with Peppers

Name: Chicken Ostropel with Peppers - Ludmila P.
Ingredients: drumsticks; wings; chicken breast 2 onions 1 red bell pepper 1 green bell pepper 1 head of garlic parsley 2 tablespoons flour thyme salt pepper sweet paprika 1 jar of tomatoes in broth

Meat - Chicken Ostropel with Peppers by Ludmila P. - Recipia

Chicken ostropel with bell peppers is prepared in two stages: first, the meat is browned and the sauce is made on the stovetop, then everything is baked together in a casserole dish. The bell peppers, onions, tomatoes, and garlic give the sauce flavor and consistency, while a touch of thyme completes the dish. The quantities for the meat, tomatoes, and tomato paste are not specified, so I have kept them exactly as in the basic recipe. Quick Info Total time: not specified in the recipe Preparation time: not specified Cooking and baking time: not specified; the meat and sauce are cooked on the stovetop, then the dish is placed in the oven until browned Servings: the number is not specified and depends on the amount of meat used Difficulty: easy to medium Recipe type: family meal, with chicken, tomato sauce, and vegetables Ingredients Chicken drumsticks, wings, and breast, in the desired amount Oil, for browning the meat and sautéing the vegetables; quantity not specified 2 onions 1 red bell pepper 1 green bell pepper 1 jar of tomatoes in tomato paste Tomato paste, to taste and depending on the desired amount of sauce 2 tablespoons of flour 1 head of garlic, for garlic sauce Fresh parsley, chopped Thyme Salt Pepper Sweet paprika Preparation Method 1. Wash the pieces of meat and cut them into portions if necessary. The recipe can be prepared with a mix of drumsticks, wings, and chicken breast, so that each piece has a similar cooking time. 2. Slice the onions and the two bell peppers into julienne strips. The slices do not need to be very thin; it is sufficient for them to be cut evenly so they cook at the same time. 3. Heat the oil in a pot and brown the chicken pieces on both sides. The meat should not be fully cooked at this stage, as it will continue to cook later in the sauce and in the oven. 4. Remove the browned meat and place it in a casserole dish. Keep the oil from browning the chicken in the pot, as it will be used for the vegetables and will contribute to the flavor of the sauce. 5. Add the onions and bell peppers to the hot oil. Sauté them for a few minutes, stirring gently, until they start to soften. 6. Add the jarred tomatoes and tomato paste. Season with salt, pepper, and sweet paprika. Stir gently, without crushing the bell pepper pieces too much. 7. Dissolve the two tablespoons of flour in a little cold water. It is important for the flour to be dissolved before being added, so that the sauce remains as smooth as possible. 8. Pour the flour mixture over the sauce and stir. Allow the mixture to simmer until the sauce thickens. It is not advisable to add the flour directly to the pot, as lumps may form. 9. Chop the parsley and incorporate it into the sauce after it has thickened. 10. Pour the sauce over the meat placed in the casserole dish. Prepare the garlic sauce from the head of garlic, then spread it over the dish. 11. Taste the sauce and add more salt or other spices if needed. Sprinkle with thyme as well. 12. Place the dish in the oven and let the ostropel bake until browned. Since the temperature and duration are not mentioned in the original recipe, watch the appearance of the dish and remove it when the meat is well cooked and the sauce is browned on top. Why I Make This Recipe Often Chicken ostropel with bell peppers is a practical dish when you have several pieces of chicken on hand and want to cook them together. The sauce is made from common ingredients, and the initial browning of the meat gives the dish a richer flavor. Additionally, baking helps the meat and sauce meld together without complicated steps. It is also a flexible recipe regarding the pieces of meat. You can use drumsticks, wings, and breast as specified in the basic version. What matters is that the pieces are browned first and then allowed to cook well in the sauce. Tips Brown the meat on both sides, but do not insist until the chicken is fully cooked. This stage is followed by simmering in the sauce and baking in the oven. The flour should be dissolved in a little water before being added to the pot. This way, the sauce thickens more evenly. Allow the sauce to reduce before pouring it over the meat. If it is too liquid, it will remain watery and will not cover the chicken pieces as well. Season gradually. The tomatoes in the paste, the tomato paste, and the garlic sauce already have strong flavors, so it's easier to adjust at the end than to correct an overly salty sauce. Keep an eye on the dish in the oven, as the baking time depends on the quantity of meat and the dish used. Substitutions If you do not have all the types of meat in the recipe, you can use just one of the mentioned options: drumsticks, wings, or chicken breast. However, the cooking time may vary depending on the chosen pieces. The red and green bell peppers can be used together, as stated in the recipe. If you only have one of them, the flavor of the sauce will change slightly, but the base of the dish remains the same. The tomato paste is added along with the jarred tomatoes, as per the recipe. The quantity is not specified and can be adjusted according to how much sauce you want. Variations You can keep the same base for the sauce and change the proportion of chicken pieces. The breast provides leaner meat, while the wings and drumsticks contribute to a tastier sauce due to the skin and juices released during browning. For a thicker sauce, let it reduce more before pouring it over the meat. For a thinner consistency, do not simmer it as long. The flour remains part of the basic recipe in both cases. Thyme can be added before baking, as done here, so that its aroma spreads throughout the sauce during cooking. Serving Ideas Ostropel is served hot, with the sauce poured over the chicken pieces. The chopped parsley added to the sauce provides a fresh taste and complements the tomatoes, bell peppers, and garlic. The original recipe does not specify a particular side dish, so the dish can be served simply, with plenty of sauce. If you want to pair it with a side, it’s best to choose one that will soak up the sauce without overpowering the flavor of the ostropel. Frequently Asked Questions Can I use only chicken breast? Yes. The recipe includes chicken breast, and it can be used alone. Be careful not to brown it excessively at the start, as it can become dry if cooked too much before being added to the sauce and oven. Why is the flour dissolved in water beforehand? Flour dissolved in a little water distributes better in the sauce and reduces the risk of lumps. The mixture is poured over the contents of the pot and then allowed to simmer until the sauce thickens. When is the garlic sauce added? The garlic sauce is placed over the meat in the casserole dish after the tomato and bell pepper sauce has been poured on top. The dish is then placed in the oven. Can I skip browning the meat? Browning is an important step in the recipe. The meat is fried on both sides before being placed in the dish, and the remaining oil is used for sautéing the onions and bell peppers. If you skip this step, the taste and appearance of the dish will be different. How do I know when it’s done in the oven? Ostropel is done when the meat is well cooked and the surface of the sauce is browned. The recipe does not specify a temperature or fixed time, so the dish should be checked based on the chicken pieces used and the oven. Nutritional Values The values are estimated and cannot be calculated exactly since the recipe does not specify the amount of meat, oil, tomatoes, and tomato paste, nor the number of servings. For a standard serving of chicken ostropel with sauce, the estimate can be approximately 450–650 kcal, depending on the type of meat and the amount of oil used. Protein: approximately 35–50 g Fat: approximately 20–35 g Carbohydrates: approximately 15–25 g Some of the carbohydrates come from flour, onions, and the tomato sauce. Chicken breast will generally have less fat than wings or drumsticks with skin. These values are indicative and do not replace a calculation based on exact weights. Storage and Reheating Store the ostropel in a covered container in the refrigerator. Since the recipe does not specify the storage duration, it is recommended to consume it as soon as possible while the meat and sauce retain their flavor and texture. When reheating, only heat the amount you plan to serve. The sauce may thicken after cooling, and gradual reheating helps restore the consistency. If it becomes too thick, it can be thinned with a little sauce from the dish without changing the rest of the preparation.

Chicken Ostropel with Peppers

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