Braised chicken and tomato stew

128

PREP TIME

20 min

TOTAL TIME

1 h 15 min

Serves

6

Braised chicken and tomato stew

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

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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
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