Chicken thigh, potato, mushroom, pepper and tomato slow-baked in a tomato paste sauce in a clay pot until the edges catch a little color. Hearty, high in protein and gluten-free.
Ingredients
Instructions
- 1
Cut the chicken into bite-size pieces. Cut the potatoes into 2 cm cubes, the onion into half-moons, the peppers into rings and dice the tomatoes; quarter the mushrooms and finely chop the garlic.
- 2
Heat the olive oil in a large skillet; sauté the chicken over high heat for 6-7 minutes until its liquid evaporates and it takes on some color. Add the onion for 3 minutes, then the garlic and tomato paste for 1 more minute.
- 3
Transfer to a large clay casserole; add the potatoes, mushrooms, peppers and tomatoes. Sprinkle with the salt, thyme and black pepper, pour in the water and stir gently.
- 4
Dot the butter over the top, cover with the lid (or foil) and place in a cold oven set to 200 °C; bake for 45 minutes.
- 5
Uncover and bake for 15 more minutes until the potatoes are tender and the top lightly browned. Rest for 5 minutes and serve from the pot.
Nutrition
Per serving
| Calories | 361 kcal |
|---|---|
| Protein | 31 g |
| Carbs | 20 g |
| Fat | 17 g |
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