Chicken cooked in tomato juice
YOROKOBI kitchen
@yorokobikitchen
Tomato juice is used instead of canned tomato. Adding butter works to give the sauce rich flavor.
Ingredients
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250 g chicken, chopped into bite-sized pieces
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salt and pepper
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1/2 Tbs flour
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1/2 head broccoli, cut little broccoli florets off the head and boiled for 2-3minutes
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1/2 clove garlic, minced
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150 cc tomato juice (no salt added)
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50 cc water
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1/2 Tbs olive oil for the chicken
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1/2 Tbs olive oil for the sauce
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1/8 onion, minced
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1/4 tsp salt
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5 g butter
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grated cheese and ground black pepper to top with
Cooking Instructions
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1
Salt and pepper on the chicken and dust in the flour.
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2
Put the oil and garlic in a frying pan, heat on low heat. Add the onion, turned the heat medium and cook until onion starts to soften. Add the tomato juice and water and simmer for 15 minutes. Add butter and salt.
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3
Heat the oil in another frying pan on medium and place the chickens with the skin sides down.
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4
After the skin sides have well browned, turn them over and cook until the chickens are cooked through.
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5
Place the chickens into tomato sauce and simmer for 5 minutes. Add the boiled broccoli.
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6
Serve on individual plates and top with the grated cheese and ground black pepper.
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Hello! I'm Nahoko. I run my cooking class YOROKOBI kitchen in Tokyo, Japan. It's a Japanese cooking class for international visitors. As a fun activity, I would love to share the enjoyment of Japanese food culture with you!
http://www.yorokobi-kitchen.tokyo
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