Tomato Simmered Chicken – MEAL PREP IDEA!

Bulk cooking the most tender chicken in under an hour?  Yes, please, thank you, and you’re welcome.  This is a recipe I threw together last night with what I had lying around.  I had a TON of chicken legs from Costco and wanted to cook a bunch before freezing the rest so I thought let’s get our simmer on.

This is the perfect recipe if you want to meal prep or have a number of people to cook for.  I was originally going to post this recipe on the blog’s Insta because it was one of my quick, tossed together dinner ideas but the character count was far too high so here we are.  I guess it was time to get back to posting on the blog. 🙂

As always I would love to hear what you think or if you have any questions regarding the recipe.  I hope you enjoy!

fullsizeoutput_b00

Ingredients:
  • 10 to 12 organic chicken legs (drumsticks)
  • Flour mix (to coat chicken), see below.
  • 1 clove garlic, cut in half
  • 1 organic red onion, large dice
  • 2 organic large carrots, peeled.  Sliced in rounds approx. ¼ in. thick
  • 1 dried bay leaf
  • 1 can organic tomato paste
  • 1/3 cup red wine (organic if you have it)
  • Water (you will end up needing approximately 12 cups total)
  • Olive oil
  • Salt and pepper to taste

Flour mixture:

  • ¼ cup organic flour
  • 2 teaspoons Paprika
  • 1 teaspoon chili powder
  • 2 teaspoons ground cumin
  • 1 Tablespoon Pink Himalayan salt
  • 2 teaspoons ground black pepper
Directions:
  1. Combine all flour mix ingredients (flour and spices) in a small bowl.
  2. Place the chicken in a large mixing bowl and toss with the flour mixture to coat in a thin, even layer.
  3. In a large stockpot on med/ high heat add olive oil to evenly cover the bottom of the pan in a thin layer, when up to heat add chicken and brown lightly on each side.  Remove from pot and reserve on a plate with a paper napkin to absorb excess oil.  You will probably have to brown the chicken in batches as not all pieces will fit at once.  Set aside plate with chicken in the microwave or oven (off) to reserve heat.
  4. Add onions, carrots, and garlic to the pot, adding some additional oil if necessary.  Cook approximately 2-3 minutes, until softened, stirring to prevent from sticking.  Add the can of tomato paste and cook until the tomato paste takes on a slightly deeper brick red color.  Deglaze with red wine and reduce.
  5. Add four cups water, stirring to evenly incorporate tomato mixture with water.  Bring up to a simmer, adjusting heat as necessary.
  6. Add chicken back to pot and add more water until all chicken is immersed.  Add bay leaf and salt and pepper to taste.
  7. Bring back up to a simmer, low boil.
  8. Cover, placing lid slightly off center to allow a small gap for steam to escape.  Cook at a high simmer for 40 minutes.
  9. Check temperature to ensure doneness (chicken is done at 165F, however yours will likely read higher due to the cooking method, mine registered 205F)
  10. Remove chicken from broth.
  11. Can be served alone or atop quinoa or rice with a side of veggies.  A small amount of broth can be spooned over chicken, but can otherwise be discarded.