This is not your usual chicken breast meal. Slowly simmered in tomato sauce it becomes really tender and flavourful. Add a bit of parmesan flakes, fragrant basil and you can enjoy a lovely Italian cuisine inspired dinner at home.
I think I have mentioned some time ago how big of a stew fan I am. So here goes another one. Again, great fit food for anyone who wants to have a protein packed lunch or dinner, but it’s not boring. I mean, how often can you eat a bland chicken breast over salad leaves…
This chicken stew is foolproof, trust me.
Serves 2 | 1 cup - 250ml | Prep time: 5 mins | Active cooking time: 5 mins | Passive cooking time: 1hr 15 mins
- 500 g of chicken breast
- 600 g pure tomato passata (from a glass jar,preferably)
- 1 tbsp of paprika powder
- a pinch of chilli powder, optional
- parmesan flakes, to serve
- olive oil for cooking
- a couple of bay leaves and black peppercorns
- handful of fresh basil
- 1 cup of water (250ml)
Cut chicken breast into medium sized pieces. Heat 1-2 tbsp of olive oil in a deep frying pan or a wide saucepan; fry chicken until browned and slightly crispy. Add tomato passata, water, season with salt, add paprika, bay leaves, peppercorns and chilli powder. Bring to a boil, then lower heat, cover and simmer for about 45 minutes. Check every once in a while to stir.
Tear chicken breast chunks into smaller pieces using two spatulas. Add more water if needed. Cover again and simmer for 30 minutes more or until chicken is very tender. Serve in deep plates with parmesan shavings and fresh basil.