Chicken stew with tomatoes and garlic

Name: Chicken stew with tomatoes and garlic
Ingredients: 4 large chicken thighs; 1 can of peeled tomatoes in sauce (400 g); 500 ml chicken broth; 1 medium onion; 1/2 red bell pepper; salt; pepper; 1/2 teaspoon hot paprika; oil; 1 heaping tablespoon flour; 1/2 head of garlic; chopped green garlic leaves.

Diverse - Chicken stew with tomatoes and garlic by Mirabela F. - Recipia

Chicken stew with tomatoes and garlic I have made this stew several times, especially when I need a simple meal but with a sauce to spread on bread or when I have some warm polenta on hand. If I have chicken thighs in the fridge, a can of tomatoes, and some garlic, I don't think twice. It's not a fancy dish, but it turns out tasty and hearty. Quick Info Total time: about 1 hour Preparation time: 15 minutes Cooking time: 45 minutes Servings: 4 Difficulty: easy-medium Occasion: regular lunch or warm dinner, also suitable when you have casual guests Ingredients 4 large chicken thighs 1 can of peeled tomatoes in juice (400 g) 500 ml chicken broth 1 medium onion 1/2 red bell pepper 1/2 teaspoon hot paprika Oil (a few tablespoons, enough to cover the bottom of the pan) 1 heaping tablespoon of flour 1/2 head of garlic Salt, pepper Chopped green garlic leaves (optional, for finishing) Preparation method 1. Clean the chicken thighs well and cut each in half. Heat a large skillet with a bit of oil and brown the thighs for 2-3 minutes on each side. Once they get a little color, remove them to a plate. 2. In the same oil, add the julienned onion to sauté. When it softens (it shouldn't be overly fried), add the diced bell pepper. Let them cook together for a few minutes to blend the flavors. 3. Blend the canned tomatoes well. If you don't have a blender, you can chop them with a knife. Pour the tomatoes over the onion and bell pepper and mix. 4. In a larger pot, place the browned thighs, then pour the sautéed vegetables and tomato sauce over them. 5. Place the pot on the stove. When it starts to boil, add the chicken broth, crushed or thinly sliced garlic, and hot paprika. Stir gently. 6. Let the stew simmer over medium heat, partially covered. Stir occasionally. The meat should be well cooked – it takes about 30 minutes, sometimes longer if the thighs are large. 7. Remove the thighs to a plate. Mix the flour with a little cold water until smooth. Take some hot sauce and pour it over the flour mixture, mixing again to avoid lumps. 8. Pour the dissolved flour into the sauce in the pot, mix well, and let it boil for another 10 minutes until the sauce thickens, but it shouldn't be as thick as polenta. 9. Put the thighs back in the pot. Taste for salt and pepper. Finally, add chopped green garlic leaves if you have them. Serve hot, with polenta or fresh bread. Why I make this recipe often It's quick, doesn't require hard-to-find ingredients, and keeps well for several days if there are leftovers. The sauce is good even after sitting, the meat doesn't dry out when reheated, and if you have polenta, it's one of the simplest complete meals. The garlic changes the flavor quite a bit, so you can adjust the amount to your liking. Tips and variations Tips - Use a wide pot so the meat isn't crowded, allowing it to cook evenly. - If you want the sauce to be even thicker, you can let it reduce without a lid at the end. - Taste and adjust salt and pepper only at the end; the chicken broth may already be salty. - For a more intense flavor, garlic can be added both during cooking and a bit raw at the end. Substitutions - Instead of thighs, you can use chicken breast, but it will be a bit drier. - Fresh tomatoes can replace the canned ones, but they need to be peeled and blended. - Sweet paprika can be used instead of hot if you prefer it not spicy. Variations - You can add a small carrot, diced, to the vegetables for a slight sweetness. - If you want, you can add fresh parsley at the end, but the flavor of green garlic is more interesting in this recipe. - For a less spicy version, omit the hot paprika or reduce the amount. Serving ideas - It goes best with warm polenta, but also with simple bread or even boiled rice. - If you want to serve with short pasta, the sauce works well over it. Frequently asked questions 1. Do I have to use chicken broth? It's not mandatory, but the sauce is tastier with broth. If you don't have it, use water, but adjust the spices. 2. Can I use only chicken breast? Yes, but you need to be careful not to overcook it, so it doesn't become dry. 3. Is it necessary to use green garlic leaves? No, but they add a fresh flavor at the end. You can use parsley or no greens if you don't have them. 4. How do I know when the meat is done? The thighs should be tender and easily pull away from the bone. If they're large, leave them to cook longer. 5. What type of canned tomatoes do I use? The simple kind, without spices or flavors, preferably whole peeled tomatoes or diced. Nutritional values (estimate per serving) Approximately 350-400 kcal Protein: 35 g Fat: 20 g Carbohydrates: 12-15 g Values may vary depending on the exact amount of oil, type of chicken, and if you use all the flour. Storage and reheating The stew keeps in the fridge for 2-3 days, covered. It reheats best over low heat, stirring gently to prevent sticking. In the microwave, the meat may become slightly dry, so I recommend reheating it in a pot with a little water or broth if the sauce has reduced too much. I do not recommend freezing – the sauce with flour changes texture when thawed.

Preparation

I cleaned the chicken thighs well and then cut them in half. In a large skillet, I added a little oil and let them fry for 2-3 minutes on each side. I took the thighs out onto a plate and took care of the vegetables. I chopped the onion julienne and sautéed it in the oil where the thighs were fried. When it softened well, I added the diced bell pepper and let them sauté together for a few minutes. I blended the tomatoes well and added them to the vegetables. In a larger pot, I placed the chicken thighs along with the sautéed vegetables. I put the stew on the heat and when it started to boil, I added chicken broth, garlic, and paprika. I then let it simmer over medium heat, stirring occasionally until the meat was well cooked. I took the thighs out again onto a plate while I thickened the sauce. I dissolved the flour in a little water and then added some hot sauce and mixed well. I poured the flour mixture over the stew and let it cook for about 10 minutes until it thickened slightly, then I added the thighs back into the sauce. I seasoned the stew with salt, pepper, and green garlic leaves. We served it hot alongside polenta. If you like garlic, you can add more garlic to the stew.

Chicken stew with tomatoes and garlic

Preparation

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