Braised Italian Chicken
Braising is a method of cooking where meat is first seared in a hot skillet, then finishes cooking in liquid, in a covered pan. It works well for cuts of meat that tend to be tough because the process tenderizes the meat.
INGREDIENTS | SERVES 6
- 1½ pounds boneless chicken thighs
- 2 tablespoons oregano
- ½ teaspoon garlic powder
- ¼–½ teaspoon black pepper, according to taste
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 seasoning packet from chicken flavored ramen noodles
- 2 cups hot water
- 1 (6-ounce) can tomato paste
- 1 tablespoon minced onion
- 1 large zucchini, sliced
Season both sides of the chicken with oregano, garlic, pepper, and salt.
Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs, 3–4 minutes per side. During the browning time, do not move the thighs or scrape underneath them. You want the yummy brown crunchies to cook under the chicken. Once thighs are browned, remove them to a platter.
In a medium bowl, add the seasoning packet to the water, mix, and add to the skillet. Bring to a boil. Use a spatula to scrape the bottom of the skillet and mix everything together.
Add tomato paste and minced onion. Mix well. Return thighs to the sauce, add sliced zucchini, and remove from heat to cool.
Freeze the meal in a freezer bag.
Defrost chicken and sauce in refrigerator for 24 hours. Put in a skillet, cover, and cook at a simmer for 1 hour. Turn chicken halfway through cooking time.
Calories: 356 | Fat: 20g | Protein: 33g | Sodium: 129mg | Carbohydrates: 9g | Fiber: 2g