Chicken breast in Cola-Chili sauce

Name: Chicken breast in Cola-Chili sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Chicken breasts with skin and bone (à approx. 650 g); 2 Garlic cloves; 1 (approx. 30 g) pinch of ginger; 1 red chilli pepper; 1 TEASPOON dried thyme; 2 Leek sticks (leek); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Tomatoes; 150 ml Coca-Cola; 7-10 Tbsp Thyme

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Chicken breasts with skin and bone (à approx. 650 g)
2 Garlic cloves
1 (approx. 30 g) pinch of ginger
1 red chilli pepper
1 TEASPOON dried thyme
2 Leek sticks (leek)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Tomatoes
150 ml Coca-Cola
7-10 Tbsp Thyme

Directions

1
Remove the meat from the bone. Wash the fillets and dab them dry. Peel garlic and ginger and dice finely. Clean the chillies, halve them and scrape out the seeds. Wash the pod and chop finely.
2
Mix meat with ginger, garlic, chilli and dried thyme, chill for 1 hour. Clean, halve and wash the leek, cut into pieces. Heat oil in a frying pan. Brown the fillets on each side, remove and season with salt and pepper. Sauté the leek in hot frying fat. Add tomato paste and sauté briefly. Add tomatoes and 350 ml water. Season with salt and pepper. Place the fillets on top. Cook open in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes.
3
Add tomatoes and 350 ml water. Season with salt and pepper. Place the fillets on top. Cook open in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Brush the fillets with cola again and again. Serve garnished with thyme. Serve with sour cream and rice
4
1 hour waiting time