• 4 boneless, skinless chicken thighs (I prefer using dark meat as it is softer and more tender to serve to little ones who are just ‘mumming’ their solids) Can use white chicken breast as well or mixture of both.
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• A garlic cloves, minced
• 1 can (14.5 ounces) stewed tomatoes
• Spices of your choice (oregano, dill, thyme, rosemary)

Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes.
Add garlic, tomatoes, and spices. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
Cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.
I serve this with cooked pasta or with soft, cooked rice.  The tried and true side green veggie in our house has always been cooked peas, but try the Okra or boiled broccoli florets.

Tags: chicken, dinner, Dinner under 30 mins, tomato

This entry was posted on Friday, August 20th, 2010 at 2:55 pm and is filed under dinner, Eat. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.