Braised chicken and tomato stew
By Chatelaine
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
- 26 g,
- Carbohydrates
- 13 g,
- Fat
- 3 g,
- Fibre
- 2 g,
- Sodium
- 777 mg.
- Excellent source of
- vitamin c
