Chicken Tomato Simmer in One Pot

1. 1

   Cut the thighs in half, and sprinkle both sides with salt and pepper.

2. 2

   Heat olive oil in a pot and cook the minced onions.

3. 3

   Brown both sides of the thigh meat.

4. 4

   Once the skin is lightly browned, flip over the meat and cook the other side.

5. 5

   Add the tomato sauce, bay leaves, and soup stock and simmer over low-medium heat for 15 minutes.

6. 6

   Season with salt and herbs to taste.

7. 7

   If it's too bitter, add some sugar.

8. 8

   I recommend a rich flavor.

9. 9

   Add the shimeji mushrooms and once tender, transfer to a serving plate.

10. 10

    Top with parsley and heavy cream as desired, and it's complete.

11. 11

    I prepared the chicken as karaage and added paprika.

12. 12

    By adding some stock vegetables and soup stock, I was able to transform it into a tomato curry.

* Per serving · 4 servings · Values may vary.

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