Serves 6 people
Ingredients:
-3 tbs olive oil
–5-6 bone in chicken thighs
–1 large onion, diced
–3 tbs garlic, minced
–1 large carrot, sliced in strips
–1 cup mushrooms, chopped
–3 bell peppers, sliced in strips
–salt and pepper to taste
–3 tbs fresh thyme
–3 large beefsteak tomatoes
–2 tbs tomato paste
–1/2 cup Wise Goat vegan kimchi
–1/2 cup kalamata olives
*serve this recipe over rice, mashed potatoes, or pasta
Method:
- Put 3 tomatoes in a blender and pulse 3-4 times until chunky and crushed. Set aside.
- Heat 2 tbs olive oil in deep sauce pan. Sear chicken on each side for about 3 minutes then remove and set aside.
- Add 1 more tbs of olive oil to the same pan, and add in diced onions. Stir on medium-low for about 5 minutes until they are transparent. Add in minced garlic and stir for another minute until fragrant.
- Add in the peppers, mushrooms, and carrots, salt/pepper, and thyme. Cook for another 5-10 minutes on medium, stirring occasionally and adding extra seasoning as desired.
- Stir in the tomato paste and crushed tomatoes from the blender. Add in chicken, turn heat to low, and cover. Continue simmering for 35-40 minutes, stirring occasionally.
- Add in Wise Goat vegan kimchi and olives, stir, and cook for another 5 minutes. Serve warm and enjoy!
