Tomato & Herb Chicken Pot

Name: Tomato & Herb Chicken Pot
Total time: 50 min
Yield: 2 servings
Ingredients: 400 g Boneless skinless chicken thighs; 150 g Onion; 1 whole Bell pepper; 400 g Canned crushed tomatoes; 3 cloves Garlic; 1 tbsp Olive oil; 1 tsp Ground coriander; 0.25 tsp Red chili flakes; 10 g Cilantro; 8 g Fresh basil; 160 g Rustic bread; 0.5 tsp Salt; 0.25 tsp Black pepper

Boneless chicken simmers with sweet pepper, tomato, coriander and a generous finish of fresh herbs. Crusty bread catches the sauce.

50 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs400 g
Onion150 g
Bell pepper1 whole
Canned crushed tomatoes400 g
Garlic3 cloves
Olive oil1 tbsp
Ground coriander1 tsp
Red chili flakes0.25 tsp
Cilantro10 g
Fresh basil8 g
Rustic bread160 g
Salt0.5 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat in bread; check bread labels for milk, sesame and other allergens.

Method

Prepare the ingredients

Wash the produce. Peel and dice the onion, remove the pepper stem and seeds and cut the flesh into 2 cm squares. Mince the garlic. On a separate board, cut the chicken into 3 cm pieces; do not rinse raw poultry. Wash hands, the board and utensils afterwards.

Brown and soften

Heat the oil in a 24 cm deep pan over medium-high heat. Add the chicken and half the salt; brown for 6 minutes, turning twice. It will not yet be cooked through. Add the onion and pepper, reduce to medium and cook for 6 minutes, stirring.

Simmer the pot

Stir in the garlic, coriander and chili flakes for 30 seconds. Add the tomatoes, black pepper and remaining salt. Bring to a simmer, cover and cook over low heat for 18–22 minutes, stirring halfway. Check the largest chicken pieces with a clean thermometer: they must reach 74°C / 165°F. Cook longer if necessary.

Finish with herbs

If the sauce is thin, uncover and simmer for 3–5 minutes. Chop the cilantro and basil and fold them in off the heat. Divide the chicken and sauce between two bowls and serve with the bread.

Keep the heat gentle once the tomatoes go in. Keep raw-poultry utensils separate from the bread and herbs.

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