One-pot chicken and potatoes in tomato broth
Let the pot do the work today: golden chicken, tender potatoes and tomato broth made for spooning up. Boneless chicken thighs keep things moving without hours of marinating. It is simple, well-seasoned home cooking with an easy cleanup.
Author
cozinha_joao
Cookish editorial persona · AI-assisted content
Instructions
Peel the potatoes and cut into 3 cm pieces. Chop the tomatoes, onion, garlic and parsley. Cut the chicken on a separate board, pat dry with paper towels and season with salt, pepper and colorau; wash your hands and utensils afterward.
About 8 min
Heat the oil in a wide pot over medium-high heat. Spread out the chicken without crowding and brown for 6 minutes, turning to color the sides. Set aside on a clean plate; the centers will finish cooking in the broth.
About 7 min
In the same pot, sauté the onion over medium heat for 3 minutes. Add the garlic and stir for 1 minute. Add the tomatoes and scrape the bottom with a wooden spoon to loosen the browned bits.
About 5 min
Return the chicken to the pot and add the potatoes, bay leaf and hot water. Bring to a boil, partly cover and simmer over low heat for 20 minutes, until the potatoes are tender and the chicken reaches 74°C in the center; continue cooking if needed. Remove the bay leaf, simmer uncovered for 5 minutes and finish with parsley.
About 25 min
