Braised chicken and tomato stew

147

PREP TIME

20 min

TOTAL TIME

1 h 15 min

Serves

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.