Braised Chicken and Tomato Stew, March 2019

Braised Chicken + Tomato Stew 


2 ½ lbs. chicken thighs 

2 tbsp. oil, plus extra for searing chicken 

1 tbsp. garlic, minced 

2 medium onions, diced 

4 medium, carrots, sliced 

¼ bunch Italian parsley, chopped 

3 cans diced tomatoes in juice, 14.5 oz each 

3 tbsp. NOBULL Original Scratch Starter Concentrate 

1 can garbanzo beans, 15.5 oz 

1 bunch kale, washed + chopped  


In a large sauté pan, sear chicken until golden brown on both sides. Use oil as needed to prevent sticking.  

Place seared chicken in a medium-size casserole dish. 

Add oil to rendered chicken fat in sauté pan. Sauté garlic and onions until translucent.  

Add to casserole dish along with carrots, NOBULL, parsley, and diced tomatoes. Cover. 

Bake in 350°oven for 45 minutes or until chicken is cooked through.  

Stir in garbanzo beans and greens and cook for an additional 10 minutes until greens are tender.  

Taste and adjust with additional NOBULL as needed.  

Serve over rice or polenta.  

Serves: 4-6 people

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