Chicken and Tomato Stew with Tofu

26 Jun

Chicken and tomato stew with tofu.

  • 6 to 8 skinless boneless chicken thighs
  • 1 small onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can of stewed tomatoes
  • juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp cinnamon 
  • 1 tsp paprika
  • 1 pack of tofu, cut into large chunks
  • freshly ground pepper and sea salt 
  • 1 green onion (optional, it is mostly for colour)

Sauteed onion and garlic.

Heat a pot on high heat. Once hot, add in the oil, garlic and onions.

Chicken thighs seasoned with cinnamon, paprika, sea salt and freshly ground pepper.

When the onions begin to soften, add in the chicken and seasoning (cinnamon, paprika, salt and pepper). Mix well.  

Chicken with stewed tomatoes.

When the chicken is almost completely cooked, add in the stewed tomatoes. Mix well. Simmer on low to medium heat for 25 to 30 minutes. Add in the lemon juice. Mix well.

Chicken with stewed tomatoes, tofu and green onions.

Add in the tofu and cook for another 10 to 15 minutes, then add in the green onions. Mix well and serve while hot.


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