Miso and Tomato Chicken Stew
Warming Fusion StewEnjoy the timeless combination of tomatoesand miso in a dish that brings together a Western Tomato stew with the richumami of miso. Optionally, add your favorite ingredients such as Maitakemushrooms or bacon.
Cook Time 20 minutes minutes
- 1 Chicken thigh (11 oz /300g)
- 1/2 Broccoli
- 1/2 Onion (3.5 oz /100g)
- 1 Garlic clove
- 1.7 fl oz White wine (50ml)
- 1 tbsp Olive oil
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- 1 Canned whole tomato (14 oz /400g)
- 1 tbsp Sugar
- 2 ½ tbsp CRAFT MISO NAMA-KOJI
- Some Black pepper
- Some Italian parsley
Cut the chicken thigh into six pieces. Separate the broccoli into florets and cut them into bite-sized pieces.Dice the onion and garlic. Gently crush the canned whole tomatoes.
Heat olive oil in a pan over medium heat. Place thechicken thighs with the skin side down in the hot pan along with the choppedonion and garlic. Cook until chicken is browned on all sides. Add white wineand cover with a lid, cook for 3 minutes.
Add <A> and the chopped broccoli to the pan and simmer uncovered over low heat for 10 minutes, stirring occasionally. Remove the pan from the heat and mix in miso and black pepper until well combined. Serve the stew in a bowl garnished withItalian parsley.
Product used in this recipe
CRAFT MISO NAMA-KOJI
14.1 oz (400g)
CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.
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