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Tomato Hot Pot

Tomato Hot Pot

This is a stew with chicken thigh, potato, and cabbage simmered in tinned tomatoes. Serve it with sour cream! You can also add easy melting cheese later and enjoy 2 different flavours!

Ingredients: 4 servings

Chicken thighs
300 g
Bacon
60 g
○Potatoes
2 (300 g)
○Onion
1/2
○Shimeji mushrooms
1 packet
○Shiitake mushrooms
4
Cabbage
1/4
Broccoli
1/2
Garlic
1 clove
Krazy Salt
to taste
Olive oil
1 tablespoon
Hot pot soup
Tin of diced tomatoes
1
Sake
3 tablespoons
Soup stock cube (chicken)
2
Bay leaf
1
Salt and pepper
to taste
Sour cream, etc.

Steps

1. Cut the chicken into bite-sized pieces and coat with Krazy Salt. Slice the bacon into 2 cm strips.
2. Cut the vegetables into bite-sized pieces and mince the garlic. Blanch the broccoli.
3. Heat olive oil in an earthenware pot and cook the garlic until fragrant. Add the chicken first, then the bacon, and finally the ○ vegetables in that order. Stir-fry with each addition.
4. Next, add the tinned tomatoes, 2 cups of water (not listed), sake, soup cube, and bay leaf. Cook over medium to high heat.
5. Once boiling, add the cabbage and cover with a lid. Turn the heat down to low and simmer for about 15 minutes.
6. Add the broccoli (including the stem), and season with salt and pepper.
7. Serve with sour cream and eat hot! It is also nice to add easy melting cheese later. You can enjoy light and rich tastes!!
8. COOKPAD user "Risa-papa" made this with penne and extra-virgin olive oil.

Story Behind this Recipe

I love the refreshing taste of tomato, so I tried it in this hot pot.