I love preparing chicken on the stove top because it cooks more quickly than it does in the oven and is less likely to dry out. By gently simmering bone-in or boneless chicken pieces in a sauce, you are essentially braising them. This cooking technique is hard to mess up, and it’s simple. First, I cut and sauté whatever vegetables I have on hand. Then I stir in tomatoes in two forms to make an aromatic sauce, add the chicken, and simmer everything together over low heat until the chicken is cooked. The result is always flavor packed and succulent. This is a great tried-and-true recipe that works with different vegetables and any cut of chicken. I like skin-on, bone-in thighs, but you can even use skinless, boneless chicken breasts cut into strips. The beauty of this recipe is its simplicity. It’s a wonderful dish to serve family style for a dinner party.
Use a vegetable peeler to cut the carrots lengthwise into long, thin ribbons.
In a large sauté pan with a tight-fitting lid, heat the oil over medium-high heat. Add the carrots and zucchini and season with salt and pepper. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add the tomatoes and corn and cook for 5 minutes longer. Add the tomato sauce and garlic and stir well.
Meanwhile, place the chicken in a large bowl and sprinkle with the paprika, turmeric, and basil. Use your hands to rub the spices into each piece. Season with salt and pepper. Transfer the chicken to the pan and scoop the vegetables and sauce over the pieces until well coated. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through. Boneless chicken breasts will take 20–25 minutes; larger bone-in pieces can take up to 1 hour. Transfer the chicken to a warmed platter and spoon the vegetables and sauce over the top. Serve right away.
© 2015 All rights reserved. Published by Weldon Owen.