CookEat Recipe
Pan-Fried Chicken with Tomatoes
Small uncoated chicken pieces fried in lard, drained of excess fat and finished with chopped tomatoes.
Method
Steps
Step 1
Gather the ingredients: 1 young chicken, about 1 kg, professionally cleaned and cut into small bone-in joint pieces; About 80 g plain lard; Salt and black pepper to taste; About 500 g ripe tomatoes, seeds removed and flesh cut into small pieces.
Step 2
Pat the ready-cleaned chicken pieces dry without rinsing raw poultry. Heat the lard in a large heavy frying pan over moderate heat. Add the chicken plain, without flour, egg or breadcrumbs, and season with salt and pepper.
Step 3
Fry, turning frequently, for about 25–35 minutes until browned and fully cooked to 74°C in every thick piece away from bone. Keep the heat moderate so the surface does not burn before the centre cooks.
Step 4
Remove the pan from the heat and carefully spoon off the excess liquid fat into a heat-safe container, leaving only a thin coating around the chicken. Return to moderate heat and add the chopped, deseeded tomatoes.
Step 5
Stir and turn the chicken for about 8–12 minutes until the tomatoes have almost melted into a thick coating around the pieces. Serve hot. Do not add a separate breading, wine or onion sauce.
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