Chicken Ragu

My version of Chicken Ragu. This is not a traditional recipe, but full of flavors and easy to make. Browning any meat before stewing or baking makes a big difference. The hot oil releases the protein from the meat that makes it moist and tender.

Ingredients

2 lbs. dark bone in chicken, cut into pieces (thighs or drumstick)

4 medium size golden potatoes, cubed

1 carrot, cubed

1 red bell pepper, deseeded, sliced

5 baby Bella mushrooms, sliced

1/2 cup frozen peas

handful of fresh basil leaves

1 tablespoon dried oregano

1 tablespoon dried basil

1/3 cup soy sauce

1 1/2 cups chicken broth

15.oz canned diced tomatoes

2 tablespoons tomato paste

1 tablespoons light brown sugar

1/4 teaspoon red chili pepper flakes

vegetable oil, for frying

salt and pepper to taste

Instructions

-1. Season the chicken with salt and pepper, set aside.

-2. Heat a pot with oil, brown the chicken for about a minute each side or until golden brown. Remove from the pot and set aside.

-3. In the same pot, sauté garlic and onion, add the potatoes and sauté everything for a minute. Add dried herbs, sugar, tomato paste, and soy sauce, stir, cover, and simmer for a minute or two.

-4. Remove the cover and add the rest of veggies, chicken, and diced tomatoes, stir to combine, then add bay leaves, stir, cover and simmer for 2-3 minutes or until the potatoes are fork tender. Add fresh basil at the end of cooking.

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