Chicken Poached in Tomato Sauce
Tarragon is a mild, licorice-tasting herb that pairs beautifully with chicken and tomatoes.
INGREDIENTS
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped plum tomatoes
- ½ teaspoon dried tarragon
- ¼ cup dry red wine
- 3 tablespoons no-salt tomato paste
- 1 cup Low-Sodium Chicken Broth
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 3 (5-ounce) boneless, skinless chicken thighs, sliced
In medium saucepan, combine rice and water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 30–40 minutes or until rice is tender.
Meanwhile, in large saucepan heat olive oil over medium heat. Add onion and garlic; cook and stir for 4 minutes until crisp-tender.
Add tomatoes, tarragon, wine, tomato paste, chicken broth, salt, and pepper, and bring to a simmer, stirring frequently.
Add chicken and bring back to a simmer. Cover pan, reduce heat to low, and poach chicken for 15–20 minutes or until thoroughly cooked.
Serve over hot cooked rice.
Serves 4
Calories: 285.33
Fat: 9.22 grams
Saturated fat: 1.70 grams
Dietary fiber: 2.49 grams
Sodium: 129.66 mg
Cholesterol: 61.80 mg
Tomato Paste
If you don't use a whole can of tomato paste, you can freeze the rest for another use. Freeze the tomato paste in 1-tablespoon portions on a cookie sheet, then package into a freezer bag, label, and freeze for up to 3 months. To use, let stand at room temperature for 15 minutes, then use in recipe.
