Braised chicken and tomato stew
151
- Prep Time20 mins
- Total Time1 hr 15 mins
- Makes6 servings
Photo, Roberto Caruso.
What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.
Ingredients
8 skinless, boneless chicken thighs
2 tbsp fish sauce
1 1/2 tsp granulated sugar
1 tsp low-sodium soy sauce
1/2 tsp balsamic vinegar
1/2 tsp black pepper
1 tsp cornstarch
1 1/2 tsp canola oil
6 shallots, peeled and quartered
796-mL can whole tomatoes
1/4 cup water
1/4 cup sliced green onions
Instructions
COMBINE chicken with fish sauce, sugar, soy, vinegar and black pepper in a large bowl. Stir to coat. Let stand at room temperature for 15 min. Sprinkle cornstarch over chicken, stirring to coat.
HEAT an extra large non-stick frying pan over medium. Add oil, then chicken thighs. Cook until golden, 3 to 4 min per side. Add any remaining marinade to chicken.
ARRANGE shallots around chicken. Add tomatoes, breaking up with a wooden spoon. Stir in water. Boil, then reduce heat to medium-low and simmer, covered, until chicken is tender and mixture is saucy, about 35 min. Skim off any fat. Serve stew over rice. Garnish with green onions. Makes 5 cups.
Nutrition (per serving)
Calories 185, Protein 26g, Carbohydrates 13g, Fat 3g, Fibre 2g, Sodium 777mg.
Excellent source of vitamin c.