A hearty second dish, such as potatoes with chicken in a can in the oven, will surely please both family and guests. Jars play the role of pots - the ingredients baked in them languish in their own juice, enriched with the tastes and aromas of related products, acquiring a ruddy golden crust.
The dish will also be appreciated by lovers of non-fatty, non-high-calorie foods, because neither vegetable or butter, nor mayonnaise are added to it - potatoes absorb fat melted from chicken.
Of course, poultry is best, but broiler chicken also makes a tasty and juicy roast. When placing the ingredients in jars, they are added and sprinkled so that each layer is "enveloped" in spices, but fresh herbs are added exclusively when serving the dish, otherwise it will burn when baked.
Ingredients:
Potatoes - 4 pcs.
Chicken - 350 g
Small tomato - 5 pcs.
Salt and pepper to taste
Preparation:
1. Select potatoes of medium or small size, rinse thoroughly in water, cleaning off dirt and dust with a sponge with a hard surface. Cut medium-sized fruits into quarters and put in 0.5 l jars, too small - just pour into containers, filling them one third. Season with salt and pepper.
2. Rinse the tomatoes in water, cut each fruit in half, remove the cuttings and cut into quarters, but not finer. Put on a layer of potato slices, season with salt and pepper. If desired, you can sprinkle some dried basil on the tomatoes.
3. Rinse the chicken pieces and cut into medium pieces. Put in jars. Lay out only in this order, since the potatoes should be at the bottom of the containers - from tomatoes and chicken juice and fat will be melted, and the potato slices will "suck" it into themselves, becoming juicy and delicious. If you put the chicken first, then the tomatoes and potatoes, then the last potato layer will not bake, it will remain dense.
4. Season with salt and pepper. Remove the rubber bands from the tin lids and cover the jars with them. In the absence of lids, you can use foil, sealing the surface of the containers with it. There is no need to add water or other liquid! Place the jars in a cold oven and heat it to 220 degrees, bake the dish for about 30 minutes. Place containers with the workpiece only in a cold oven, otherwise they may crack due to temperature differences.
5. After the specified time has passed, carefully remove the hot jars from the oven, remove the lids, being careful not to burn yourself with the steam. Let cool slightly.
Put the prepared dish on plates and serve along with fresh herbs, various sauces.
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