Ingredients for My Mom's Red Chicken
- Skinless Chicken Thighs
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- Mushrooms
- 1 medium onion, chopped
- Thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nonfat Plain Yogurt
- Fresh Parsley
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How to Make My Mom's Red Chicken
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the diced chicken and cook until browned on all sides.
- Add the chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato paste, chicken broth, sugar, oregano, basil, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the chopped fresh parsley just before serving.
- Serve hot over your favorite pasta, rice, or quinoa. Garnish with extra parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
46g
Fat
4g
Carbs
5g