Miso Tomato Chicken Stew
Miso Tomato Chicken Stew This Miso Tomato Chicken Stew is the ultimate comfort food, packed with rich flavors and umami goodness. With just a few simple
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hikarimiso.com.
Cooking tools:
- Dutch oven
- Carbon steel pan
- Skillet
- Chef's knife
- Cutting board
- Garlic press
- Kitchen shears
- Wooden spatula
- Wooden skewer
- Ladle
- Pot
- Measuring spoon
- Measuring cup
- Stove
- Oven mitt
- Mixing bowl
- Colander
- Plate
- Tray
- Serving bowl
- Airtight container
- Paper towel
- Refrigerator
- Freezer
- Paring knife
- Kitchen towel
Ingredients
- 1 Onion
- 1 Red bell pepper
- 2 Japanese eggplants
- 1 Russet potato
- 3 Garlic cloves
- 5 Sprigs parsley (for garnish)
- 1 (14-oz) Can whole peeled or crushed tomato and juice
- 1½ lbs Boneless, skinless chicken thighs
- 1 tsp Diamond Crystal kosher salt (for the chicken, to taste)
- ⅛ tsp Freshly ground black pepper (for the chicken, to taste)
- 3 tbsp All-purpose flour (for the chicken)
- 3 tbsp Extra virgin olive oil (divided; for cooking the chicken and onions)
- 3 tbsp Sake
- 1 cup Water
- 3 tbsp ORGANIC 3 YEAR AGED MISO
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