Miso Tomato Chicken Stew

This Japanese-style chicken stew is a cozy dinner option for fall nights, featuring tender chicken thighs, eggplant, bell pepper, and potatoes simmered in a rich tomato broth with a hint of miso for deep umami flavor.

By @justonecookbook

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 chicken thighs
• 0 flour
• 0 eggplant
• 0 bell pepper
• 0 potatoes
• 0 tomato broth
• 0 miso
• 0 warm broth
• 0 steamed rice
• 0 crusty bread

Instructions

1. Coat the chicken thighs in flour before searing. It helps seal in the juices and naturally thickens the stew.
2. Sear the flour-coated chicken thighs in a pot until they are golden brown on both sides.
3. Add eggplant, bell pepper, and potatoes to the pot with the chicken.
4. Pour in the tomato broth and bring the mixture to a simmer.
5. Dissolve the miso in a ladleful of warm broth first, so it blends in smoothly without any lumps.
6. Add the dissolved miso to the stew and stir well to combine.
7. Continue to simmer the stew until the chicken is cooked through and the vegetables are tender.
8. Check the potatoes with a skewer. If it slides through easily, they’re perfectly tender!
9. Serve the hearty Japanese chicken stew with steamed rice or crusty bread.
10. Enjoy your meal in a beautiful bowl to enhance the dining experience.