Marinated Chicken

Ingredients

• 200 g onions
• 3 cloves garlic
• 40 g ginger
• 2 red chilies
• 1 Carrot
• 1 stalk leek
• 250 g yellow bell pepper (1 yellow bell pepper)
• 6 pimento seeds
• 2 Bay leaves
• 2 tbsp oil
• 300 ml white wine vinegar
• 2 tbsp sugar
• Salt
• Pepper
• 700 g chicken breast fillets (4 chicken breast fillets)

Instructions

1. 1.

   Peel onions and cut into rings. Peel garlic and ginger, then slice both thinly.

2. 2.

   Halve chilies and remove seeds. Peel carrot. Clean and wash leek. Cut bell pepper in half, remove seeds and wash. Slice all vegetables into long strips. Roughly crush pimento seeds in a mortar.

3. 3.

   Sauté pimento, garlic, bay leaves, and onion rings in oil over low heat for 5 minutes until onions are translucent.

4. 4.

   Add bell pepper, carrot, leek, chili, and ginger; sauté briefly. Pour in vinegar, sugar, and 750 ml water, then simmer for 5 minutes. Season with salt and pepper.

5. 5.

   Place chicken breast fillets into the simmering broth (marinade) and cook covered over low heat for 6 minutes.

6. 6.

   Remove from stove and transfer to a bowl; ensure the broth fully covers the chicken. Let cool, then cover with cling film and refrigerate for 1 day to marinate. Take out of refrigerator 40 minutes before serving.