Créé avec l’IA
West African Tomato Stew with Rice
55 min 313 kcal par portion Moyen
Ingrédients
4 Portions
- boneless chicken breast400 g
- cooked white rice2 cups
- tomatoes240 g
- onion150 g
- red bell pepper120 g
- vegetable oil2 tablespoons
- garlic2 cloves
- paprika1 teaspoon
- thyme1 teaspoon
- salt1 teaspoon
- black pepper1 teaspoon
Instructions
- 1
Cut the boneless chicken breast into bite-sized pieces and season with half of the salt and black pepper.
- 2
Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- 3
In a blender, combine the tomatoes, onion, red bell pepper, and garlic. Blend until smooth.
- 4
Add the remaining 1 tablespoon of vegetable oil to the pot. Pour in the blended tomato mixture and cook over medium heat, stirring occasionally, for 10-12 minutes until the sauce thickens and the oil begins to separate.
- 5
Stir in the paprika, thyme, remaining salt, and black pepper. Cook for 2 minutes to release the flavors.
- 6
Return the browned chicken to the pot. Mix well and simmer for another 10 minutes, allowing the chicken to cook through and absorb the flavors.
- 7
Taste and adjust seasoning if needed.
- 8
Serve the tomato stew hot over the cooked white rice.
