Pan-Fried Chicken with Tomatoes
An easy chicken dinner for any weeknight! This tender, flavorful chicken is a crowd-pleaser the whole family will love for lunch or dinner. Serve it with mashed potatoes, spaghetti, rice, or buckwheat, or pair it with a side of stewed vegetables. However you serve it, it comes out delicious. Give it a try!
Cooking method
-
Step 1:
You can use any cut of chicken for this dish. I chose to use chicken thighs. Rinse the chicken under running water and pat it dry with a paper towel. Heat a skillet until hot and add a little vegetable oil. Lay the chicken thighs in the hot skillet and sear them over high heat on both sides until the pieces are coated in a golden-brown, appetizing crust.
-
Step 2:
While the chicken sears, peel the onion and rinse it under cold water. Then slice the peeled onion into half-moons, or a little smaller. There's no need to chop it too fine, since the onion will break down as it simmers.
-
Step 3:
Add the sliced onion to the chicken and cook everything together for another 2-3 minutes. The onion will begin to turn translucent.
-
Step 4:
Wash the tomatoes, cut each one in half, and remove the stem. Chop the tomatoes into large chunks.
-
Step 5:
Add the chopped tomatoes to the skillet with the chicken. Pour in the hot water. Season everything to taste with a little salt and spices. Cover the skillet with a lid and simmer over medium heat for about 30 minutes. Watch for doneness - the meat should start to pull away from the bones. Serve the finished dish hot, sprinkled with fresh herbs. Enjoy!
- Chicken cooked with tomatoes looks beautiful and appetizing, so you can even serve it as a hot main dish for a holiday spread - your guests are sure to love it. It takes very little time to braise the chicken, and the recipe itself is quite simple. If you have a bit more time on hand, you can marinate the chicken beforehand for even more flavor. If tomato skins bother you, you can peel them first: just dip the washed tomatoes in boiling water for a minute, then plunge them into cold water. Personally, though, I don't think the skins take anything away from the dish. Cook with pleasure!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
