Ingredients (for 3 full pots):

– 1 large chicken breast
– 6 medium potatoes
– 6 tablespoons of mayonnaise
– 1 large carrot
– 2 large onions
– 2 tablespoons of sour cream 20%
– 15 tablespoons of tomato sauce with bell pepper
– spices
– salt

Cooking:

Washed the chicken breast, cut into pieces. I put it in a dry frying pan (I didn’t grease it with any fat).

I also sent mayonnaise, a pinch of salt and spices here. I used freshly ground cumin, coriander, cinnamon, cloves, red pepper and some turmeric.

Mix well and leave to marinate for half an hour.

I put it on fire. Fry for 10 minutes over medium heat with a lid on. Then I added sour cream.

Stirred and turned off the gas after 5 minutes.

In a heated frying pan, I sautéed chopped onions in sunflower oil for three minutes (over high heat).

I added coarsely grated carrots, allspice peas, salt, a mixture of ground peppers to it. Stirred, reduced the heat to a minimum and simmered under the lid for 10 minutes.

Potatoes were peeled, cut into cubes and arranged in pots.

She sent delicious pieces of chicken breast to him. So far I have left the liquid component from the pan there.

The breast, in turn, was covered with a carrot-onion layer.

Then I put 5 tablespoons of homemade tomato sauce with bell pepper in each pot (it can be replaced with stewed tomatoes and peppers).

Topped with the remaining sauce from the breast.

I sent the pots to the oven, after which I set the temperature to 200’C. I baked for 1 hour 10 minutes (if the stove is preheated, an hour is enough).

It turned out hearty, juicy and very tasty! ;)