Here’s some good news about winter – it’s this dish that I have created for you with Tuttorosso Diced Tomatoes, Italian Style in Olive Oil and it’s an absolute must do! It’s got the richness of tomatoes, peas, carrots, olives and chicken thighs. And if you’re a little afraid of chicken thighs, this is absolutely the moment to get over that. That was an old, former you, and you need to make friends with chicken thighs.
One of the secrets that makes this dish so great is the braising. We wanted to make a soup but we really wanted to infuse flavor by braising – so here’s a genius tip: we started with braising the chicken in just half of the stock, then added the rest at the end. So this landed somewhere between a soup and a stew, you might even call it a “St-oup”!
And what I love about using Tuttorosso Tomatoes is that they cook the way I do. Their non GMO tomatoes are just steamed – that’s it! And they take the same pride and care in their family business that I do in mine. You’re going to want to go out and get the ingredients today, you’ll thank me later.
Rustic Brothy Mediterranean Chicken Stew with Tuttorosso Tomatoes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 8 chicken thighs, bone in skin on
- 3 Tbsp Extra Virgin Olive oil, divided
- 1 cup finely chopped onions
- 2 Tbsp chopped garlic
- 1/4 cup Arborio rice
- 4 cups chicken stock, divided
- 2 Tbsp Tuttorosso Tomato Paste
- 1 can of 28 oz chopped, Italian Style Tuttorosso Tomatoes
- 3 bay leaves
- 1/4 tsp red pepper flakes
- 1/2 cup carrots, cut into coins
- 1 cup frozen peas
- 1/2 cup pimento stuffed green olives, cut in 1/2
- 1/2 cup chopped parsley
Preheat oven to 350°F
Salt and pepper chicken thighs on both sides. On high heat, heat 3 Tbsp olive oil in a dutch oven, saute chicken skin side down, until golden brown about 4-5 minutes each side. Do in batches if needed. Set aside.
In same pan, retain 3 Tbsp of fat and juices from the chicken thighs (if you don’t have 3 Tbsp left, add additional olive oil to make it 3 Tbsp total). Saute onions 2-3 minutes over medium heat. Add garlic and saute for another minute (stirring consistently so it doesn’t burn) Add rice and toast for about 1 minute.
In 1 cup of warm chicken stock, dissolve tomato paste. Add to pot. Then add diced tomato and bay leaves. Season with salt and pepper, and pepper flakes.
Put the chicken back into the pot, cover and place in oven for 20 minutes.
Take pot out of oven, uncover. Take bay leaves out. Add carrots and remaining 3 cups of chicken broth. Bring to a boil then, reduce heat to simmer and cook uncovered for 15 minutes.
Add olives and peas, turn off heat. Garnish with parsley.
Cook’s note: I always cook extra chicken thighs (so usually 12 instead of 8 – but I leave all the rest of the ingredients amounts the same. These make great leftovers (or a heartier portion for dinner!!)