Braised chicken and tomato stew
By Chatelaine90
PREP TIME
20 min
TOTAL TIME
1 h 15 min
Serves
6
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.
How to roast a chicken
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
FILED UNDER: All Things Tomato braise sponsHunts stews winter
