【炊飯器で簡単！】チキントマト煮込みの作り方！切って炊飯するだけ！鶏肉がホロホロで柔らかい仕上がりになります！-How to make Chicken Tomato Stew-【料理研究家ゆかり】

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is budget-friendly.

scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers are milder and more affordable.

chicken stock

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while water with seasoning is cost-effective.

Remove any excess muscle, fat, or skin from the chicken thighs.

Cut the chicken into bite-sized pieces, ensuring a mix of textures.

Season the chicken pieces lightly with salt and pepper.

Cut off the root part of the shimeji mushrooms and loosen them by hand.

Slice the onions about 5 mm wide after removing the core.

Add the canned whole tomatoes to the rice cooker and crush them.

Add grated garlic to the crushed tomatoes and mix well to avoid clumping.

Add granulated consommé and sake to the mixture and mix well.

Add honey (1-2 teaspoons) and mix well, recommending honey without a strong aroma.

Add water and mix well, then lightly sprinkle with salt and pepper.

Place the seasoned chicken pieces in the rice cooker, followed by the mushrooms and onions on top.

Pour olive oil around the top and press down lightly, ensuring the onions are submerged in the tomatoes.

Add bay leaves on top before cooking.

Cook the mixture in the rice cooker normally until done, checking after about 60 minutes.

If the water content is still high after 70 minutes, continue cooking until the desired consistency is reached.

Dissolve the miso in the broth before adding it to the stew to avoid lumps.

Mix the dissolved miso into the stew and adjust the flavor to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level: