This Miso Tomato Chicken Stew is the ultimate comfort food, packed with rich flavors and umami goodness. With just a few simple steps, you’ll enjoy a deliciously hearty stew featuring tender chunks of chicken and perfectly cooked vegetables.This recipe is created by Nami (JustOneCookbook®)
1 (14-oz) Can whole peeled or crushed tomato and juice
1½lbsBoneless, skinless chicken thighs
1tspDiamond Crystal kosher salt (for the chicken, to taste)
⅛tspFreshly ground black pepper (for the chicken, to taste)
3tbspAll-purpose flour (for the chicken)
3tbspExtra virgin olive oil (divided; for cooking the chicken and onions)
3tbspSake
1cupWater
3tbspORGANIC 3 YEAR AGED MISO
Instructions
To Cut the Vegetables
Peel and cut 1 onion in half lengthwise, then slice each half into 5–6 wedges. Cut the wedges in half crosswise.
Cut 1 red bell pepper in half lengthwise and remove the stem and seeds.
Cut the halves lengthwise into 1-inch strips, then cut each strip crosswise into three pieces.Cut off the stem and calyx of 2 Japanese or Chinese eggplants, then cut the eggplant into chunks. I use the rangiri Japanese cutting technique, rotating the eggplant a quarter turn between cuts.This increases the surface area so it cooks evenly and absorbs more flavor.
Peel 1 russet potato and cut it crosswise into 1-inch rounds.
Cut the rounds into 1-inch (2.5-cm) chunks.Soak the potato in water to remove the starch and prevent it from changing color.
Crush 3 cloves garlic (I use a garlic press). Chop 5 sprigs parsley and set aside for garnish. Open 1 (14-oz) can whole peeled or crushed tomato and juice; if your tomatoes are whole, cut them into smaller pieces with kitchen shears.
To Prepare the Chicken
Trim off the fat from 1½ lbs boneless, skinless chicken thighs. Then, angle your knife back and diagonally (nearly parallel to the cutting board), and slice the chicken thigh crosswise into a large piece about 2 x 3 inches (5 x 7.5 cm).
This sogigiri Japanese cutting technique creates pieces of equal thickness with more surface area for faster cooking and better flavor absorption. Continue to slice the rest of the chicken into large pieces. I yielded roughly 4 pieces per large chicken thigh.
Season the chicken pieces on both sides with 1 tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper
Next, dredge the chicken in 3 tbsp all-purpose flour. The flour acts as a shield to seal in the seared chicken's juices; it also thickens the broth later.
To Sear the Chicken
Heat a large frying pan (I use a carbon steel pan for better browning and easier to flip) over medium-high heat. When the pan is hot, add 1 Tbsp of extra virgin olive oil. Add several chicken pieces to the hot oil and sear on one side until a beautiful crust forms, about2 minutes. Cook in batches and do not crowd the pan to avoid steaming the chicken. Flip over to sear the other side, then transfer to a tray or plate.Continue to sear the rest of the chicken and transfer it to the tray. Lower the heat to medium heat.
To the same pan, add about 1 Tbsp of the oil. When the oil is hot, add the onions. Stir with a wooden spatula and cook the onions until golden brown. If the onions are burning, reduce the heat to medium-low.
Add 3 tbsp sake and use the spatula to scrape off the caramelized brown bits (fond) on the bottom of the pan from cooking the chicken.
To Cook the Stew
Once you've deglazed the pan, transfer the onions and pan juices to a large heavy-bottomed pot like a Dutch oven. Add the seared chicken to the pot. Add the red bell pepper, eggplant, and tomatoes with juice. Add 1 cup water to the can to collect any remaining tomato juice and pour the liquid into the pot. Add the crushed garlic.
Use the spatula to press down on the ingredients as much as you can. Cover with a lid and bring it to a simmer overmedium heat. It will seem like a lot of vegetables at first, but they will sweat and release moisture as they cook. Eventually, they will shrink and create enough liquid to cover the ingredients.
Once simmering, tuck the vegetables into the cooking liquid once again. Reduce the heat to the lowest setting and cover to simmer for 45 minutes.
To Add the Miso and Potatoes
After 45 minutes, open the lid and give the stew a gentle stir. Next, completely dissolve 3 Tbsp miso in a ladleful of hot broth before releasing it to the stew. Drain the potatoes. Add them to the stew, cover the pot, and gently simmer for 15–20 minutes.
Check if the potatoes are cooked by inserting a wooden skewer; if it easily pierces a potato, it's done. Finally, taste the stew and adjust the seasoning. You can add a tiny bit of miso here to bring out more flavor.
To Serve
Serve hot in individual bowls and garnish with chopped parsley. I like to serve it with steamed rice or a slice of crusty bread. Enjoy!
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days. This stew tastes even better on the second day. To freeze, remove the potatoes as their texture changes when frozen. You can keep it in the freezer for up to a month.
