Bigus with chicken

Cabbage stewed with meat is popular all over the world. Bigus - the national Polish dish - is also prepared on the basis of these two ingredients, but it has a special taste with characteristic sourness. Bigus can be cooked at home from any kind of meat or even from sausages. One of the most inexpensive options for the Polish cabbage dish is the bigus with chicken. In addition, chicken meat makes the dish more dietary. The taste of bigus with chicken is not inferior to bigus cooked with beef or pork.

Cooking Features

Putting out cabbage with chicken is not an easy task, but in order to get a bigus, tasty and fragrant, it doesn’t hurt to know a few important moments.

It is better to choose a chicken for a bigusa home. It is more fatty and it will turn out better. Even if you follow the health and figure, preference should be given to poultry, as its meat is healthier and tastier.
Chicken is not stewed with whole cabbage. It must be cut into pieces. These can be bone cuts or small fillet pieces. Cooking time will depend greatly on the size of the pieces.
It would be better if you add the chicken pieces in butter before adding the cabbage until golden brown. In this case, the juice will remain inside, and the meat in the bigus will keep juiciness, while becoming soft and tender.
It is difficult to imagine a real bigus without a sour taste. To make the dish sour you can use sauerkraut, tomato paste, fresh tomatoes, tomato juice, dry wine.
To get the chicken in the bigus tastier, it does not hurt to marinate for a while. Marinade, you can choose any, designed for chicken.
If you cannot choose between frozen chicken and chilled meat, give preference to the second option: meat that has not been subjected to freezing and thawing will be more succulent.
To prevent the cabbage from burning, the water or other liquid is added to the pan. However, it is not worth pouring in a lot of water, as this dish may turn out to be too liquid and watery, which is not typical of a bigus.

The technology of cooking bigus with chicken may depend on the specific recipe, so the instructions in it should not be ignored.

Bigus sauerkraut with chicken

Composition:

chicken meat (with pits) - 0.5 kg;
sauerkraut - 0, 7 kg;
carrots - 150 g;
onions - 150 g;
tomato paste - 40 ml;
water - 60 ml;
vegetable oil - how much will leave;
salt, spices - to taste.

Preparation Method:

Wash the chicken, dry it with a towel. Cut into small pieces, leave a bone in each. Rinse the chicken pieces again, blot with a napkin, rub with chicken seasonings or salt with a set of spices to your taste.
Peel the carrot, grate it on a coarse grater.
Remove the husks from the bulb. Cut the onion into small cubes.
Dissolve tomato paste with water.
Wash sauerkraut, press to remove excess liquid. If the cabbage is not too sour, you can not wash it.
Heat an oil in a cauldron or a thick-bottomed pot. Put the pieces of chicken in it. Fry them over medium heat, so that they are browned on all sides.
Add onions and carrots. Fry for 5 minutes with the chicken.
Add sauerkraut, cover with a mixture of water and tomato paste. Salt to taste.
Reduce heat and extinguish bigus under cover for 40 minutes.

Bigus with sauerkraut chicken is a full and fairly satisfying dish. Garnish to serve it is not required. However, if you wish, you can still supplement the dish with rice or potatoes.

Bigus from fresh cabbage with chicken

Composition:

chicken fillet - 0, 4 kg;
fresh cabbage - 0, 7 kg;
carrots - 0, 4 kg;
onions - 100 g;
fresh tomatoes - 0, 3 kg;
fresh greens (dill, parsley) - 100 g;
vegetable oil - 50 ml;
salt, seasonings - to taste.

Preparation Method:

Wash chicken fillet, blot with paper napkins, cut into small cubes (about 1-1, 5 cm).
Wash fresh cabbage. Remove upper flaccid leaves. Cut cabbage into 1.5 cm squares.
Wash tomatoes, make cross-shaped cuts on the side opposite the stalk. Boil the water and dip the fruit into it for a couple of minutes. Take out tomatoes from boiling water with a slotted spoon and dip into cold water. After a couple of minutes, remove the tomatoes from the water and remove the skin from them. Cut the tomato pulp into small cubes and put in a separate bowl.
Chop fresh greens with a knife.
Peel the onions from the husk. Cut it into thin half-rings or quarter-rings of rings.
Carrots, peeling and washing, chop on a coarse grater.
Heat the butter in a thick-bottomed saucepan. Put the chicken fillet in it. Cook them over high heat, stirring for 5 minutes.
Reduce heat to medium, add onions and carrots. Fry them with chicken for 5 minutes.
Put tomatoes in a saucepan and cabbage on them. Keep the heat to a minimum. Cover the pan with a lid and cook for 40 minutes.
20 minutes before the dish is ready, add spices, salt, and greens. Make sure that the bigus is not burnt. If it turns out that the juice contained in tomatoes and cabbage is not enough, pour in silent water in a saucepan.
Let the cooked dish stand under the lid for at least 15 minutes. Stir and lay the plates.

Bigus cooked according to this recipe will be not only tasty, but also useful. If someone thinks that Bigus is a winter dish, this recipe will prove that this opinion is wrong. From the young cabbage with fresh tomatoes and tender chicken fillet, it turns out very tasty. So actually this dish is suitable for any season.

Bigus from fresh cabbage with chicken and potatoes

Composition:

chicken fillet - 0, 6 kg;
fresh cabbage - 0, 7 kg;
potatoes - 0.5 kg;
garlic - 3 cloves;
tomato juice - 0, 2 l;
onions - 150 g;
carrots - 150 g;
vegetable oil - how much will leave;
salt, seasonings - to taste.

Preparation Method:

Chicken fillet, washed and dried, cut across the pieces with a thickness of about 1 cm. Cut the largest pieces in half.
Grate the chicken fillet seasonings.
Fresh cabbage, removing the top, sluggish leaves, cut into squares of 1, 5 cm each - this way of cutting is most often used to prepare this dish according to old Polish recipes.
Peel the onion and chop finely with a knife.
Carrots, after washing and peeling, rub on the side of the grater with large holes.
Peel the potatoes, cut them into small cubes.
Place a thick-bottomed saucepan on medium heat, pour vegetable oil into it.
Put onions and carrots in the butter. Fry them until golden brown.
Put the chicken fillet in a saucepan with onions and carrots and brown well on all sides.
Put the cabbage and potatoes in a pan to the chicken. Salt them and season to taste. Pour in tomato juice.
Cover the pot with a lid and cook the bigus for 30-40 minutes, stirring it from time to time.
Finely chop the garlic with a knife, put it in the finished dish.
Stir and wait 15-20 minutes for the bigus to soak in the scent of garlic.

Some of the fresh cabbage in this recipe can be replaced with fermented, then the bigus will turn out even tastier, and the acidity will be slightly more pronounced.

Bigus with chicken in a multicooker

Composition:

chicken pieces - 0, 5 kg;
sauerkraut - 0.5 kg;
onions - 0, 2 kg;
carrots - 150 g;
tomato juice - 0, 2 l;
hops-suneli, salt - to taste;
vegetable oil - how much will leave.

Preparation Method:

Wash and dry chicken pieces with a kitchen towel. Rub the seasonings.
Peel onions and carrots. Chop the onion with a knife, grate the carrot.
Pour some oil into the bowl of the multicooker, put the onion and carrot into it. Start the unit in baking mode.
After 5 minutes add chicken to vegetables, fry it with them for 10 minutes.
Turn off the multicooker. Put sauerkraut into it, mix with chicken.
Salted, add hops-suneli, cover with tomato juice.
Turn on the multicooker by selecting the “Quenching” program. Set the timer to 40 minutes.
Leave in heating mode for another 20 minutes.

In a big cooker with a chicken, cooking with chicken is especially easy. After all, you do not need to ensure that the dish is not burnt; and while it is being prepared, you can do something more pleasant.

Bigus with chicken - easy to prepare, inexpensive at cost, but at the same time tasty and satisfying dish.

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