Chicken Braised with Vegetables in Tomato Sauce
A practical one-pot dish: juicy chicken braised with seasonal vegetables in a mellow tomato sauce. Great for a family lunch or dinner and reheats well the next day.
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Ingredients
Main:
- •Boneless chicken thighs - 700 g
- •Yellow onion - 2 pcs
- •Carrot - 1 pc
- •Sweet bell pepper - 1 pc
- •Zucchini - 300 g
- •Potatoes - 500 g
- •Garlic - 3 cloves
- •Canned tomatoes in their own juice - 400 g
- •Chicken stock or water - 250 ml
- •Vegetable oil - 2 tbsp
Spices & Seasonings:
- •Salt - to taste
- •Ground black pepper - to taste
- •Sweet paprika - 1 tsp
- •Bay leaf - 2 pcs
- •Dried thyme - 1 tsp
Instructions
Prepare the ingredients
Pat the chicken dry with paper towels so it browns better. Slice the onion into half-rings, the carrot into rounds, the bell pepper into strips, and the zucchini into large cubes. Cut the potatoes into 2–2.5 cm cubes so they cook at the same pace as the chicken. Mash the tomatoes with a fork into a sauce (if there are large pieces) or blitz briefly, and finely chop or crush the garlic.
Sear the chicken until golden
Heat a heavy-bottomed pot or deep lidded skillet over medium heat. Add the vegetable oil. Lay the chicken in a single layer and sear for 4–5 minutes on one side until golden, then flip and sear for another 3–4 minutes. Transfer the chicken to a plate.
Build the vegetable base
In the same pot, reduce the heat to medium. Add the onion and carrot, stirring and scraping up the browned bits from the bottom. Sauté for 6–7 minutes until the onion is semi-translucent. Add the bell pepper and cook for 2 more minutes.
Add spices and tomatoes
Add the garlic, paprika, and thyme; stir and heat for 30–40 seconds to bloom the aromatics. Pour in the tomatoes in their juice, add the bay leaves, and stir. Simmer for 2–3 minutes to mellow any excess acidity.
Braise the chicken with potatoes
Return the chicken to the pot along with any juices. Pour in the hot stock or water so the liquid comes about halfway up the contents (it doesn’t need to fully cover everything). Add the potatoes, stir, and bring to a gentle simmer. Cover and braise on the lowest heat for 25 minutes, checking occasionally that the simmer is barely noticeable.
Add the zucchini and finish cooking
Remove the lid, add the zucchini, and gently stir so you don’t break up the potatoes. Cover and braise for another 10–12 minutes, until the potatoes and chicken are tender and the sauce is slightly thicker.
Adjust seasoning and serve
Remove the lid, taste the sauce, and add salt to taste; season with black pepper. Remove the bay leaves. Let the dish rest for 5 minutes covered so the flavors settle. Serve hot, dividing the chicken, vegetables, and sauce evenly.
When to Eat
Ideal for lunch or dinner; convenient to pack in a lunch container.
Health Benefits
A balanced dish with complete protein and plenty of vegetables; braising keeps it juicy with a mild, comforting flavor.
Warnings
Contains garlic; omit if needed. May contain traces of celery if using store-bought stock.
Serve With
Serve with chopped fresh herbs, a spoonful of plain yogurt, or a simple fresh vegetable salad.
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