Ah, just what my sister was looking for. Tomatoes in cream.
I cheated in this recipe because our chicken was frozen solid and can’t be pan fried as the recipe called for. So this was mostly like a stew. Kinda, not really. So instead of going on how it was supposed to be made (you can just google some other recipes of the dish) but I will be portraying my version.
So with block solid chicken pieces, I put it in a pot and added some water, chicken seasoning, salt, pepper, chili flakes and paprika. This was boiled for the first 20 minutes (it did just come from the freezer), and slow boil for the next 20 minutes. I tasted this and it was good already. Once it was cooked and tender, I removed the chicken, and separated it from the broth. I then added a bit of olive oil, followed by the garlic. I put in the chicken again to put some color in them. Fry until there was some hint of browning (just a minute or two), turn and do the same. I followed this with the boiling liquid, plus some water. I also added the cream and tomatoes. And after a few minutes, it was done. Easy peasy. 🙂 I honestly think this would have tasted better with fresh tomatoes. But it was really good anyway too. 🙂 This doesn’t come out too creamy. Just the right kind of sauce to be mopped up with bread, or poured over rice.
And because I had piano lesson after cooking this and prior to eating it, I completely forgot to take pictures. So instead, I leave you with a picture of more tomatoes. Hahaha. Apologies readers!
Chicken in Sun Dried Tomatoes and Cream Recipe
1 kilo chicken, cut into serving pieces
2 to 3 cups of chicken broth (or water, with some bouillon or chicken seasoning)
salt, pepper, chili flakes, paprika, all to taste
5 cloves of garlic, smashed and peeled
more water, as needed
1 cup cream
1/2 cup sun dried tomatoes, sliced
First, boil the chicken in the broth seasoned with salt, pepper, chili flakes and paprika. Allow to get tender and fully cooked. Separate the broth fro the chicken and set aside. In the same pan, saute the garlic in the olive oil. Add the chicken pieces and brown on both sides. Pour in the strained broth, add some water (to make about 2 to 3 cups again), cream and the sun dried tomatoes. Simmer until all the flavors have meld together. Serve on top of pasta, rice, or with a side of bread.