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
- 12.3 oz (350 g) crushed tomatoes
- 5.3 oz (150 g) mushrooms, sliced
- 5.3 oz (150 g) bell pepper, sliced
- 3.5 oz (100 g) onion, chopped
- 1.4 oz (40 g) pitted olives
- 0.3 oz (8 g) garlic, minced
- 2.0 tsp (9 g) olive oil
- 1.0 tsp (2 g) dried oregano
- 3.4 US fl oz (100 ml) water
- 0.2 tsp (1 g) salt
Method
- Heat oil in a lidded skillet and brown chicken for 5–6 minutes. Transfer to a plate.
- Cook onion, mushrooms and pepper in the same pan for 8 minutes. Stir in garlic and oregano for 30 seconds.
- Return chicken with tomatoes, water and salt. Cover and simmer for 25–30 minutes, until the chicken reaches 165°F (74°C).
- Stir in olives and simmer uncovered for 3–5 minutes. Serve the chicken with its vegetables and sauce.
Cook’s note: Choose low-salt tomatoes and taste before adding more salt.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 420 kcal · Protein 48 g · Carbohydrates 21 g · Fat 16 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.