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チキンのトマト煮｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chicken thigh : 350g
salt : 適量
pepper : 適量
オリーブオイル : 大さじ1.5
にんにく : 3片
茄子 : 3本
玉ねぎ : 1/2個
トマト缶 : 1缶
(A) Consomme : 大さじ1
(A) Sugar : 小さじ2
(A) Sake : 50cc
オレガノ : 小さじ1弱

Time required

30minutes

Procedure

1) Cut the material 02:12
Eggplant drops the sardines and cuts them into small pieces. Crush the garlic and slice it. Cut the onions into thin slices. Cut chicken thighs into 2-3 cm squares and salt and pepper.
2) Fry chicken 03:57
Heat the olive oil in a frying pan, bake the chicken thighs from the skin, turn it over and take it out after baking it a little.
3) Fry vegetables 04:54
Add garlic, eggplant, and onions to the frying pan in the order of 2 and fry, add a pinch of salt and fry further.
4) Put canned tomatoes and boil 05:50
Return 2 to 3 and add canned tomatoes to crush the tomatoes and boil them over medium heat.
5) 味付けして煮込む 06:22
Add (A) to 4 and simmer, sprinkle with oregano, mix the whole, cover and simmer for 30 minutes on high low heat. Taste and season with salt and pepper or olive oil.

Point

・ Because whole tomatoes have a strong sweetness, we used whole tomato cans this time.
・ 1/2 onion weighs about 120g. Adding onions will increase the sweetness.
・ The frying pan should be 24-26 cm.
・ Process 2 All chicken does not have to be cooked.
・ Step 3 Fry the onions until they turn light brown.
・ Process 5 Adding sake increases the taste, sweetness, and richness. Salt and pepper and olive oil, which are used to adjust the taste, are not included in the ingredients.
・ The required time does not include 30 minutes of stew time.