Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 13.4 oz (380 g) boneless skinless chicken thighs, large pieces
- 17.6 oz (500 g) tomatoes, chopped
- 6.3 oz (180 g) onion, sliced
- 0.4 oz (10 g) garlic, minced
- 0.5 oz (15 g) cilantro, chopped
- 0.4 oz (10 g) basil, chopped
- 0.4 oz (10 g) red chili, minced
- 2.0 tsp (9 g) olive oil
- 0.3 tsp (2 g) salt
Method
- Heat oil in a heavy pan over medium-high heat. Brown the chicken for 5 minutes, turning once; it will finish cooking in the sauce.
- Add onion and reduce to medium heat. Cook for 7–8 minutes, stirring so it softens without burning. Add garlic and chili for 30 seconds.
- Add tomatoes and salt. Cover and simmer gently for 25 minutes, stirring occasionally, until the chicken reaches 165°F (74°C). If the tomatoes are dry, add a splash of water.
- Uncover for 3–5 minutes if the sauce needs thickening. Stir in cilantro and basil immediately before serving.
Cook’s note: The small amount of oil and boneless thighs are home-kitchen adaptations. Traditional versions may cook skin-on chicken in its own juices.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 394 kcal · Protein 46 g · Carbohydrates 21 g · Fat 14 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.