Recipe of Perfect Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce
Hey everyone, it's Jim, welcome to our recipe site. Today, we're going to prepare a distinctive dish, Simple Way to Prepare Super Quick Homemade Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce using 12 ingredients and 6 steps. Here is how you cook it.
I made this because I love simmered dishes.
Thank you to all who have given this recipe a try!
I recommend thoroughly frying the chicken skin to bring out its delicious flavor!
While simmering, the water will boil down, but don't add anymore water. Recipe by Kajihara Ato
Ingredients and spices that need to be Make ready to make Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce:
- 1 packages Chicken thigh
- 1/4 Kabocha squash
- 1/2 Onion
- 1 clove Garlic
- 1 Butter, oil
- 2 tbsp Flour
- 1 can ★Canned diced tomatoes
- 50 ml ★Sake
- 1 cup each ★Water, milk
- 1 tbsp each ★Sugar, bouillon
- 1 pinch ★Yuzu
- 1 Salt
Instructions to make Simple! Chicken and Kabocha Simmered in Tomato Cream Sauce
- Cut the chicken and kabocha into bite-sized pieces. Cut the garlic and onion into thin strips.
- Heat oil and butter in a pan, then fry the chicken starting with the skin.
- When the skin is golden brown add the onion, garlic, and kabocha.
- Fry until the onions become wilted, then add the flour. Once all the white areas have disappeared, add the ingredients marked with ★ and simmer uncovered over low heat.
- Cook until the kabocha becomes soft. Add salt to taste.
- Sprinkle with fresh cream and parsley and you're finished.
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