Recipe Image
Servings:
4
Chicken Tomato Stew
A simple Chicken Tomato Stew with flavorful and tender shimeji mushrooms. Goes great with udon noodles, rice noodles, or rice for a hearty dinner.
Total Time
30min
4.8
8 Ratings
Author: Jonny Tang at SideChef
Servings:
4
Ingredients
•
6
Boneless, Skinless Chicken Thighs
•
4
cups
Dark Shimeji Mushrooms
•
1/2
White Onion
•
1/2
can
(400 g)
(400 g)
Finely Chopped Tomatoes
•
1 2/3
cups
Chicken Stock
•
2
cloves
Garlic
•
1/2
tsp
Dried Oregano
•
1
Tbsp
Chopped
Fresh Basil
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Thinly slice the
White Onion (1/2)
. Mince the
Garlic (2 cloves)
. De-stem the
Dark Shimeji Mushrooms (4 cups)
. Cut each
Boneless, Skinless Chicken Thighs (6)
into small pieces, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
2.
In a non-stick frying pan, fry your chicken pieces over medium-high heat until both sides are golden brown.
3.
Remove your chicken from the pan, and cook onions and garlic in the same pan over medium heat, until onions are softened.
4.
Add in shimeji mushrooms, stir fry for 2 minutes, then add in
Finely Chopped Tomatoes (1/2 can)
and
Chicken Stock (1 2/3 cups)
. Bring the mixture to a boil.
5.
Return chicken to the pan with all the accumulated juice, cook over low heat for 5-10 minutes, until the sauce is reduced and thickened.
6.
Just before the stew is almost done, season it with
Dried Oregano (1/2 tsp)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
.
7.
Top with
Fresh Basil (1 Tbsp)
before serving. Serve with rice or noodles.
Author's Notes
If shimeji mushrooms aren't available in your area, you can substitute them with sliced cremini or shitake.
Nutrition Per Serving
CALORIES
232
FAT
5.4 g
PROTEIN
31.4 g
CARBS
13.0 g
