The combination of tender chicken, earthy mushrooms, and savory spices like fennel and paprika creates a rich and satisfying taste. The addition of chickpeas adds a nice texture and boosts the protein content, making it a filling and nutritious dish. The sauce reduced and thickened to perfection. For that reason, the sauce makes this chicken in tomato sauce recipe ideal to serve over fluffy rice, and the fresh parsley garnish gives it a fresh and vibrant touch. For that reason, you need to make this for your next dinner.
This dish is also versatile and customizable. Whether someone wants to spice it up or make it milder, the recipe allows for adjustments to personal taste. The fact that it uses common pantry ingredients like diced tomatoes, chickpeas, and cornstarch makes it convenient for weeknight meals, while the final presentation looks and tastes like a special occasion dish. It’s a comforting, flavorful recipe that’s sure to please both adults and kids alike.
Let’s get started
INGREDIENTS
- 2 pounds chicken thighs, chopped
- Salt and pepper, to taste
- 1 tablespoon oil
- 1 onion, chopped
- 1/2 cup chicken stock
- 8 ounces mushrooms, sliced
- 1 can diced tomatoes
- 1 can chickpeas
- 1 tablespoon paprika
- 1 tablespoon fennel
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
- 1 tablespoon water
- Parsley, to garnish
METHOD
- Pat the chicken dry with a paper towel. Season the chicken with salt and pepper.
- In a pot on medium-high heat, saute the onions in oil for about 4-5 minutes. Next, add the tomato paste and stir for an additional minute.
- Add the diced tomato, garlic, fennel, and paprika.
- Once the mixture comes to a bubble, add the chicken, mushrooms, and stock. Let it simmer for about 20 minutes, uncovered. Stir occasionally.
- Add the chickpeas and simmer for another 5 minutes.
- In a separate bowl, mix the cornstarch with 1 tablespoon of water. Afterwards, mix into the stew. A few seconds later, the stew should thicken. For a thicker stew, add another tablespoon mixture of cornstarch.
- Finally, garnish with parsley and serve with rice.
Why these steps help the chicken in tomato sauce recipe:
- Sautéing onions: This softens them, bringing out their natural sweetness and adding depth to the dish.
- Stirring in tomato paste: This boosts the richness of the sauce.
- Simmering with spices: Allows the chicken and mushrooms to absorb the flavors from the fennel and paprika.
- Adding chickpeas later: Prevents them from becoming too soft and mushy.
- Using cornstarch: Helps to thicken the sauce without changing the flavor.
Chicken in Tomato Sauce Recipe
Ingredients
- 2 pounds chicken thighs chopped
- Salt to taste
- Pepper to taste
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 tablespoon fennel
- 1 tablespoon oil
- 1 onion onion chopped
- 1/2 cup chicken stock
- 8 ounces mushrooms sliced
- 14 oz diced tomato
- 14 oz chickpeas
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
- 1 tablespoon water
- Parsley to garnish
Instructions
- Pat the chicken dry with a paper towel. Season the chicken with salt and pepper.
- In a pot on medium-high heat, saute the onions in oil for about 4-5 minutes. Add the tomato paste and stir for an additional minute.
- Add the diced tomato, garlic, fennel, and paprika, and bring to a bubble.
- Add the chicken, mushrooms, and stock. Let it simmer for about 20 minutes, uncovered. Stir occasionally.
- Add the chickpeas and simmer for another 5 minutes.
- In a separate bowl, mix the cornstarch with 1 tablespoon of water. Mix into the stew. After a few seconds, the stew will thicken. If you want a thicker stew, add another tablespoon mixture of cornstarch.
- Garnish with parsley and serve with rice.
Nutrition
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