Stewed Tomato and Chicken Skillet
Beautiful tender chicken with crispy skin simmerd in flavorful stewed tomatoes
Servings 6 servings
Calories 350kcal
Ingredients
- 2 Tbls Oil or fat of choice
- 4 Chicken Thighs bone-in, skin on
- 1 Tbls Ghee
- 2 Carrots Peeled and Diced
- 2 Celery Stalks Diced
- 1 cup Yellow Onion Diced
- 2 cloves Garlic minced
- 2 Tbls Tomato Paste
- 28 oz Can of Whole Peeled Tomatoes
- 1/2 cup Chicken Broth
- 1 tsp Salt
- 1/4 tsp Crushed Red Pepper Flakes
- 1 tsp Dried Oregano
- 1/4 cup Basil fresh, chopped
Instructions
- Preheat oven to 425'
- Heat the oil in a large skillet over medium/high heat. Season the chicken with a little salt, pepper and 1/2 tsp of oregano and cook skin side down for 5 minutes. The transfer to oven, keeping skin side down for 10 minutes. Flip chicken over and cook another 5 minutes
- Once the chicken is done, remove from the pan and set aside. Heat ghee in the pan over medium heat and add in the carrots, onion and celery. Cook for 5-7 minutes until onion is translucent and veggies are slightly tender. Add in the garlic and cook another minute
- Add in the seasonings and tomato paste and cook while stirring for 1 minute to incorporate the paste, then add in the can of tomatoes (including liquid) and the broth and the basil
- Bring to a boil and then reduce to a simmer for 20 minutes, add the chicken thighs back in and cook for 10 more minutes
- Serve over cauliflower rice and top with basil
Nutrition
Calories: 350kcal | Carbohydrates: 13g | Protein: 21g | Fat: 24g | Fiber: 2g