Chicken Simmered in Tomato

Name: Chicken Simmered in Tomato
Total time: 40 min
Yield: Serves 2–3
Ingredients: Boneless chicken thigh 1 (about 300 g); Onion 1/2; Shimeji mushrooms 1 pack (about 100 g); Garlic (tube paste is OK) 1 tsp; Canned tomatoes (diced or whole) 1 can (400 g); Salt 1/2 tsp; Pepper A pinch; All-purpose flour 1 tbsp; Olive oil (vegetable oil is OK) 1 tbsp; Consomme granules (soup stock) 1 tsp; Sugar 1 tsp; Water 50ml

🥗 Lighter

Serves 2–3 · About 40 min
Chicken thigh browned skin side first, then simmered in canned tomatoes with onion and shimeji mushrooms.

① Cut the ingredients→② Cook the chicken→③ Stir-fry the vegetables→④ Simmer with tomatoes

What to buy

Meat

Boneless chicken thigh1 (about 300 g)

Vegetables, mushrooms & canned goods

Onion1/2Shimeji mushrooms1 pack (about 100 g)Garlic (tube paste is OK)1 tspCanned tomatoes (diced or whole)1 can (400 g)

Check what you already have

Salt1/4 tsp to season + 1/4 tsp for simmering1/2 tspPepperA pinchAll-purpose flour1 tbspOlive oil (vegetable oil is OK)1 tbspConsomme granules (soup stock)1 tspSugar1 tspWater50ml

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How to make it

Cut the ingredients

About 8 min

Cut the onion in half lengthwise, then slice thinly, 5 mm wide
Cut off the hard base of the shimeji and pull them apart into small clumps with your hands
Cut the chicken into 6–8 pieces (a little bigger than bite-size). Wash the cutting board and knife you used for the meat with dish soap
Sprinkle the chicken with 1/4 tsp salt and a pinch of pepper, and dust lightly with 1 tbsp cake flour

How to tell it's doneThe whole surface of the chicken looks lightly white.

Cook the chicken skin side first

Medium heatAbout 6 min

Heat 1 tbsp olive oil in a frying pan over medium heat
Lay the chicken skin side down and cook for 4 minutes without touching it
When the skin is golden, flip and cook for 2 minutes (the inside can still be raw). Take it out onto a plate for now

How to tell it's doneThe skin has a nice golden brown color.

Be carefulFat comes out of the skin and splatters. Don't lean over the pan.

Stir-fry the onion and shimeji

Medium heatAbout 3 min

Put the onion, shimeji and 1 tsp garlic in the same pan (use the fat from the chicken as is)
Stir-fry for 3 minutes, mixing with a spatula

How to tell it's doneThe onion is soft, and the shimeji have shrunk a little.

Simmer with tomatoes

Medium → Low heat, lid onAbout 15 min

Add the whole can of tomatoes (if whole tomatoes, crush them with a spatula), 50 ml water, 1 tsp consommé granules, 1 tsp sugar and 1/4 tsp salt, and mix
Put the chicken from step 2 back in skin side up and bring to a boil over medium heat
Put the lid on and simmer on low heat for 12–15 minutes. Stir from the bottom 2–3 times so it doesn't burn
Taste it. If it's bland, add salt a pinch at a time

ReadyCut the biggest piece of chicken: it's white inside, not pink. The sauce is a little thick.

Be carefulTomato sauce burns on the bottom easily and spatters as it bubbles. When stirring, open the lid starting from the side closest to you.

📚 Learn more about this dish

🥬 Ingredient guide

Ninniku (garlic)Chicken thigh

🔪 Cutting & cooking tips

Boiling Heat levels (high, medium, low)Hitotsumami & shoushou (a pinch)

If it didn't work out

It's sourIt didn't simmer long enough. Remove the lid and simmer on low heat for 3–5 minutes to thicken. This time, add a pinch of sugar.

The chicken skin is soggyIt wasn't browned enough in step 2. Next time cook the skin well for 4 minutes.

The bottom burnedDon't scrape the burnt part; move only the top part to the plates. Next time use low heat and stir partway through.

The flavor is flatUsually it's not enough salt. Add a pinch at a time, tasting each time.

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Made by YUU, a teen who loves cooking → About me