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CHICKEN TOMATO STEW RECIPE | SIDECHEF



Chicken Tomato Stew Recipe | SideChef image

A simple Chicken Tomato Stew with flavorful and tender shimeji mushrooms. Goes great with udon noodles, rice noodles, or rice for a hearty dinner.

Provided by Jonny at SideChef

Categories     Weeknight Dinners    Low-Carb    Protein Packed    Whole30    Comfort Food    Easy    Quick    Dairy-Free    Shellfish-Free    SideChef Original    Gluten-Free    Egg-Free    Soy-Free    Fish-Free    Stove    Peanut-Free    Tree Nut-Free    Grain-Free    Sugar-Free    Stew

Total Time 1800S

Yield 4

Number Of Ingredients 9

6 Boneless, Skinless Chicken Thigh
400 gram Dark Shimeji Mushroom
1/2 White Onion
1/2 can Finely Chopped Tomatoes
400 milliliter Chicken Stock
2 clove Garlic
1/2 teaspoon Dried Oregano
1 tablespoon Fresh Basil
to taste Salt and Pepper

Steps:

  • Thinly slice the White Onion (1/2). Mince the Garlic (2 clove). De-stem the Dark Shimeji Mushroom (400 gram). Cut each Boneless, Skinless Chicken Thigh (6) into small pieces, season with Salt and Pepper (to taste).
  • In a non-stick frying pan, fry your chicken pieces over medium-high heat until both sides are golden brown.
  • Remove your chicken from the pan, and cook onions and garlic in the same pan over medium heat, until onions are softened.
  • Add in shimeji mushrooms, stir fry for 2 minutes, then add in Finely Chopped Tomatoes (1/2 can) and Chicken Stock (400 milliliter). Bring the mixture to a boil.
  • 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.
  • Just before the stew is almost done, season it with Dried Oregano (1/2 teaspoon), Salt and Pepper (to taste).
  • Top with Fresh Basil (1 tablespoon) before serving. Serve with rice or noodles.

Nutrition Facts : Calories 66 calories, ProteinContent 8.1 g, FatContent 1.7 g, CarbohydrateContent 4.3 g, FiberContent 1.2 g, SugarContent 1.1 g, SodiumContent 82.8 mg, SaturatedFatContent 0.4 g, TransFatContent 0 g, CholesterolContent 30.7 mg, UnsaturatedFatContent 0.2 g

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