Tomato stewed chicken

Ingredients

• Chicken: 300 - 400 g, cut into chunks

• Tomatoes: 2 - 3, chopped

• Onion: 1, chopped

• Garlic: 2 - 3 cloves, minced

• Tomato paste: 2 - 3 tablespoons

• Olive oil: 20 - 30 ml

• Salt: 3 - 4 g

• Black pepper: 2 - 3 g

• Dried herbs (such as basil, oregano): 1 - 2 g

• Fresh coriander (optional): an appropriate amount, for decoration

• Tea seasoning: 3- 5g

Instructions

1. Wash the chicken pieces, dry them with paper towels, sprinkle with salt, tea seasoning, and black pepper, and marinate for 10-15 minutes.

2. Heat olive oil in a pan, add chopped onion and minced garlic, and sauté until fragrant.

3. Add chopped tomatoes and continue to stir-fry until the tomatoes are soft.

4. Add tomato sauce and herbs

5. Add tomato sauce and dried herbs, stir well, and let the sauce cook for a few minutes to blend the flavors.

6. Add the marinated chicken pieces, making sure each piece of chicken is coated with the sauce.

7. Add enough water to cover the chicken pieces, bring to a boil over high heat, then simmer over low heat.

8. Simmer for about 30-40 minutes until the chicken is soft and the sauce thickens.

9. Serve the stewed tomato chicken on a plate and garnish with fresh coriander if you like.