75 mín Media

Producto recomendado

Producto recomendado

Un solo ingrediente: tomates frescos madurados al sol, cortados en deliciosos trocitos y envasados in situ a pocas horas de la recogida, para llevar a la mesa toda la frescura de un sabor inimitable. Excelente ingrediente para realzar Salsas para pasta y cualquier receta. Una vez abierto, guardar en el frigorífico un máximo de 5 días ¿Cómo se fabrica? Los tomates se lavan, pelan, trocean y mezclan con zumo de tomate levemente concentrado. A continuación, el producto se pasteuriza térmicamente y se introduce en condiciones asépticas en nuestras distintivas cajas de cartón. El producto está fabricado exclusivamente con tomates italianos de nuestros agricultores. Los tomates troceados contienen semillas y piel visibles.

DESCUBRE
75 mín
Tiempo de preparación
Media
Dificultad
Ingredientes para
Tomate troceado 26.6oz 26.46 oz
Black pepper1 tsp
Carrots2 peeled and chopped
Celery stalks2 chopped
Chicken broth2 cups
Chicken thighs, bone in and skin on6
Fresh ParsleyFor garnish
Garlic powder2 tsp
Gold potatoes5 peeled, sliced into rounds about ½-inch thick
Ground coriander2 tsp
Ground nutmeg1 tsp
Red onion1 large, thinly sliced
SaltTo taste
Sweet paprika1 tsp
Preparación

Preheat the oven to 400 degrees F.

Pat the chicken dry and season with salt on both sides. Lift chicken skins and season underneath with salt. Set aside at room temperature for a few minutes while you prepare the remaining ingredients.

In a small bowl, mix the garlic powder, coriander, paprika, nutmeg, and black pepper.

In a large, oven-safe casserole dish (14”X 10”X 3”), place the sliced potatoes, carrots, celery and onions. Season with 1 tablespoon of the prepared spice mix. Toss gently to combine, and spread the veggies evenly across the casserole dish. Pour the chicken broth in. Set aside for now.

Take the remaining spice mix and season the chicken on both sides and underneath the skins.

In a large skillet, heat 1 tablespoon extra virgin olive oil. Turn heat to medium-high and place the chicken thighs in the skillet skin-side down. Brown for 3 minutes or so, then turn over and brown on the other side for another 3 minutes. (Do this in batches, if needed).

Add the chicken thighs to the casserole dish with the potatoes. Pour the Pomì chopped tomatoes all over the chicken and potatoes.

Cover the casserole dish with foil. Bake in 400 degrees F heated-oven for 30 minutes. Reduce oven heat to 375 degrees F. Remove the foil, and bake for another 30 minutes or until the chicken is fully cooked and its juices run clear (if using a cooking thermometer, chicken’s internal temperature should read 165 degrees F).

If you like, turn the broiler on and broil the casserole, watching carefully, until the top gains more color.

Remove from the oven and garnish with fresh parsley. Serve with your favorite crusty bread to sop up the tasty juice. Enjoy!

Recipe by Suzy Karadsheh of TheMediterraneanDish.com

RECETAS

PODRÍA GUSTARTE TAMBIÉN