Braised chicken and tomato stew

Prep 20 min
Total 1 hour 15 min
Serves 6



skinless, boneless chicken thighs
2 tbsp
1 1/2 tsp
granulated sugar
1 tsp
low-sodium soy sauce
1/2 tsp
balsamic vinegar
1/2 tsp
black pepper
1 tsp
1 1/2 tsp
canola oil
shallots, peeled and quartered
796-mL can
whole tomatoes
1/4 cup
1/4 cup
sliced green onions


  • 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.


Calories 185, Protein 26 g, Carbohydrates 13 g, Fat 3 g, Fibre 2 g, Sodium 777 mg. Excellent source of vitamin c

How to roast a chicken

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