Chicken Braised in Tomatoes with Tomato Paste
Tender pieces of chicken slowly braised in a rich tomato sauce made from fresh tomatoes and tomato paste. A practical one-pot dish cooked in a heavy pot: fragrant, juicy, and far more interesting than the usual fried chicken.
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Ingredients
Main:
- •Boneless chicken thighs - 800 g
- •Tomatoes - 600 g
- •Tomato paste - 2 tbsp
- •Yellow onion - 200 g
- •Garlic - 3 cloves
- •Vegetable oil - 2 tbsp
- •Water - 250 ml
Spices & Seasonings:
- •Salt - 1 tsp
- •Ground black pepper - 1/2 tsp
- •Sweet paprika - 1 tsp
- •Bay leaves - 2 pcs
- •Sugar - 1/2 tsp
Instructions
Prep the chicken
Pat the boneless chicken thighs (800 g) dry with paper towels and cut into large 4–5 cm pieces. Season with salt (1/2 tsp) and black pepper (1/4 tsp) and mix well so the seasoning is evenly distributed.
Prepare the vegetable base
Dice the onion (200 g) finely. Finely chop the garlic (3 cloves) or press it. Score the tomatoes (600 g) with an X, pour over boiling water (use 200 ml from the total 250 ml water; keep the rest hot), wait 30–40 seconds, peel, then dice the flesh, saving any juices.
Brown the chicken
Heat the vegetable oil (2 tbsp) in a heavy pot or deep sauté pan over medium heat. Add the chicken in a single layer and sear for 6–8 minutes, turning occasionally, until nicely golden. Transfer the chicken to a plate, leaving the fat and browned bits in the pot.
Sauté the onion and bloom the tomato paste
In the same pot over medium heat, sauté the onion (200 g) for 4–5 minutes until softened. Add the tomato paste (2 tbsp), sweet paprika (1 tsp), and sugar (1/2 tsp, optional). Cook, stirring constantly, for 1–2 minutes, until the paste darkens slightly and becomes more fragrant.
Build the sauce and return the chicken
Add the diced tomatoes (600 g) with their juices, the garlic (3 cloves), bay leaves (2 pcs, optional), remaining salt (1/2 tsp), and remaining black pepper (1/4 tsp). Pour in hot water (250 ml total; if you used some for blanching, top up to 250 ml). Stir, bring to a lively boil, and return the browned chicken (800 g) along with any collected juices.
Braise until tender and properly thickened
Reduce the heat to low, cover, and braise for 25–30 minutes, stirring occasionally so the sauce doesn’t scorch. Then uncover and simmer for another 5–8 minutes to thicken slightly. Adjust salt to taste, and add a little hot water (30–50 ml at a time) if the sauce seems too thick.
Let it rest and serve
Remove from the heat and let the chicken rest in the tomato sauce, covered, for 5 minutes so the flavors settle. Before serving, remove the bay leaves (2 pcs, if used). Serve hot, spooning the sauce over the chicken.
When to Eat
Great for lunch or dinner; especially convenient for a family weeknight meal.
Health Benefits
A satisfying, high-protein dish with a vegetable-based tomato sauce; moderate in calories when you choose the right cut of chicken.
Warnings
Contains garlic. Potential sensitivity to tomatoes varies by individual. Check the tomato paste label for additives.
Serve With
Rice, buckwheat, bulgur, mashed potatoes, or pasta; also great with a cucumber-and-herb salad.
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