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Healthy Tomato Chicken Stew

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

Tomato chicken stew is is often made as Japanese home-cooked food. I use pumpkin for this dish to make it healthier. You can get a lot of nutrition at a time. This tomato chicken stew has soft chicken breast and much umami flavor.

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 250 g chicken breast
 200 g onion
 200 g pumpkin
 100 g shimeji mushroom
 1 tsp rice flour
 400 g caned tomato(peel tomatoes)
 150 g water
 1 bay leaf
 2 pinches sea salt
 ½ tsp soy sauce
 5 g butter
 sea salt (to season the chicken)
 white pepper (to season the chicken)
 1 tbsp olive oil (or vegetable oil)
1

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Prepare all the ingredients.

Cut the ingredients
2

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Thinly slice the onion.

3

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Divide shimeji mushrooms into small bunches.

4

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Cut the pumpkin into bite-sized pieces.

5

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Cut the chicken in half lengthwise, and cut them into bite-sized pieces.

6

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Sprinkle the both sides of the chicken with some salt and some white pepper. Leave it for 5 minutes.

7

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Wipe off the moisture of chicken breast.

8

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Coat them with the rice flour.

Simmer the ingredients
9

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Put 1/2 tablespoon of oil, and heat it up. Sauté the onion on medium-low heat until transparent.

10

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The state of the onion like this. Remove them from the pan.

11

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Put 1/2 tablespoon of oil, and fry the chicken on medium heat until golden brown.

12

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Add shimeji mushroom and the pumpkin. Sauté them on medium heat until they are coated with oil.

13

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Return the onion, and crush the caned tomato, and add it.

14

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Add 150ml water to it, and heat it on high heat. If you need more water to cover the ingredients for simmering, add some water. I recommend to pour water to the can, and use it. There are rest of the tomato juice in the can, so you can use all of it.

15

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When it comes to a boil, reduce the heat, and put the bay leaf.

16

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Cover and simmer it on low medium heat for 10 minutes.

17

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After simmering, remove the bay leaf.

18

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Make sure whether the pumpkin is soft with a bamboo skewer. If your pumpkin is still hard, simmer it for more several minutes.

19

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Season with sea salt and soy sauce. Then simmer it over medium heat without a lid for 3 minutes. Let the sauce be thick a little.

20

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Turn off the heat, add the butter, and mix it.

21

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Serve it on a plate, and sprinkle coarsely ground pepper to taste.