I am not quite sure of the recipe name, because what it really is would be more of a fridge cleanout kind of meal. It was quite good so I wanted to share it with you, maybe you have some things in your fridge/pantry that you probably should use up before you have to throw it away.
I had a package of boneless skinless chicken thighs, a bunch of tomatoes on the counter for a couple of weeks so they were soft and some baby spinach that was on the edge. I always have homemade chicken stock on hand in the freezer so this is what I did with it all. I should also mention that my daughter was over and there was wine and a lot of joking around so I don’t usually measure my salt, pepper or other seasonings I use. I do everything by eye and of course taste.
I didn’t take any photos when I was making this dish, firstly I wasn’t sure how it would come out and secondly there was wine. I made a plate with the leftovers just so I could share it with you.
I started some Jasmine rice in the rice cooker, btw if you don’t have a rice cooker, they really are the bomb. I know who needs another kitchen gadget in their kitchen but my daughter introduced me to one when she came back from living in Japan and now I don’t want to be without it. It also makes great steel cuts oats for breakfast, set the timer before bed and when we wake up it’s ready!
Chicken Tomato Skillet
Ingredients
- 1 Package Boneless Skinless Chicken Thighs 5-6 usually come in the package
- 12 small/med Tomatoes I had Campari sized - could also used a can of crushed tomatoes. Sliced in half or quartered.
- 1 package Baby Spinach
- 2 cups Chicken Broth
- 1 medium Onion diced
- 3 cloves Garlic minced
- Kosher Salt and Black Pepper
- 1-2 teaspoons Cajun Seasoning
- 1-2 tablespoons Extra Virgin Olive Oil
Instructions
- Seasons chicken thighs with salt, pepper and Cajun seasoning on both sides.
- In a medium/large skillet add a couple of swirls of olive oil, once heated add the chicken thighs top side down and leave until browned and they release from the pan. Once browned, flip for another 2-3 minutes. Remove to a plate.
- In the same pan, add the onions and garlic and cook for 1-2 minutes, then add the tomatoes and broth. Let this simmer until the tomatoes breakdown, taste for seasonings and adjust to your liking. Roughly 4-5 minutes.
- Add the chicken thighs back into the sauce and finish cooking if they need to. let this simmer on low for 3-4 minutes and serve over rice.