• Miwa

<SAUTÉED CHICKEN WITH TOMATOES AND BASIL>

Updated: Mar 9






This chicken is my quick Western cuisine inspired recipe.


You wont find any Japanese ingredients on today's recipe, but it's tasty (sorry if you are looking for more Asian recipes I promise to post more in the future!).


I'm simply mixing fresh tomatoes with ketchup for a sauce. This tomato sauce is extremely refreshing with a nice kick of basil.


I tend to sauté chicken and enjoy it with many different sauces and dressings.


If you are looking for more Asian-twist chicken sauté recipes, CLICK HERE!



Enjoy!!



 

<SAUTÉED CHICKEN WITH TOMATOES AND BASIL>



<Yield> 4 servings


<Prep time> 6 minutes


<Cook time> 15 minutes


<Ingredients>


25oz (700g) chicken thighs

salt & pepper


Sauce

2 large tomatoes (250g) or 9 cherry tomatoes

1 cup fresh basil

3½ tablespoons tomato ketchup



<Optional toppings>

fresh basil


<Directions>

1. Score the chicken thighs with an equal thickness to prevent them from shrinking. Trim the excess fat. Sprinkle with a generous amount of salt and pepper.





2. Add 1 tablespoon of vegetable oil to a skillet. Place the chicken skin side down, then turn on the heat. Cook them for 10 minutes over medium heat. Rotate the chickens while cooking. Once the skin becomes nice and crispy, flip the thighs over and continue to cook for another 3 minutes. Transfer them to a cutting board and let them rest for 5 minutes.




3. Cut the tomatoes into a small dice. Mix the chopped tomatoes with the tomato ketchup in a bowl. Add in the basil by tearing the leaves with your hands first. Slice the chicken, skin side up and drizzle the sauce over the top. Garnish with some basil and leafy greens if you like. Now it's ready to be enjoyed!!





<Miwa’s tips>

・Make sure to season the chicken well with salt and pepper before you cook.


・To have a tender chicken the key is to gradually cooking with medium heat. Also, you don't want to touch the chicken too much to seal the juices inside.


・To have crispy skin, every surface should be touching the skillet. Make sure to stretch the skin when you place the chicken in the skillet. You want to ensure that the skin is really crispy before you flip the chicken. The more the fat has a chance to render, the more crispy the skin becomes.


・The chicken will splatter when you cook it. To prevent this, you can partially cover with a lid. Do not cover it fully, otherwise you won't achieve crispy chicken skin.


・Rest the chicken for 5 minutes before cutting. It is an important step to keep the juices inside.


・Depending on which brand of ketchup you use, the sweetness will differ. If you think it's too sweet, you can add more tomatoes or lemon juice into your sauce.


・I recommend using ripe tomatoes for this sauce.


<Recommended side dish>

JAPANESE VEGAN DRESSING AND SALAD RECIPE

GARLIC RICE IN RICE COOKER


<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

Please store the sauce and chicken separately.



 

<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

 

2020/08/03 MIWA


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