5 Simple 12 Tomatoes Chicken Recipes
Filters allow you to narrow your search based on criteria like the number of people the recipe serves, the number of calories in each serving, and the length of time you have to cook the dish, and you can find easy, medium, and hard 12 Tomatoes Chicken recipes. In this cookbook, you will find the best-loved dishes from every corner of the globe. The widespread popularity, low price, and simple availability of this book have made it regarded as required reading among my generation. Have fun eating!
1.Garlic Tomato Basil Chicken
Garlic Tomato Basil Chicken
Ingredients
- 4 chicken breasts fillets skinless and boneless*
- Salt and pepper to season
- 1/2 teaspoon garlic powder
- 1 tablespoon butter divided
- 1 tablespoon olive oil divided
- 2 cups grape tomatoes halved
- 1/4 cup fresh basil shredded
- 1 1/2 tablespoons minced garlic or 6 large cloves of garlic
Instructions
- Between two pieces of parchment paper, lightly pound the chicken breasts to achieve uniform thickness. Add salt, pepper, and garlic powder to taste.
- In a skillet or other pan, heat 2 teaspoons of butter and 2 teaspoons of oil over medium-high heat. Cook throughly and until golden brown on both sides, fry the breasts (about 5-6 minutes per side, depending on the thickness of your fillets). Transfer the cooked food to a platter and cover with foil to keep it warm.
- In the pan, heat the remaining butter and oil. garlic in a pan till fragrant (about one minute). The tomatoes should only start to soften after two minutes of cooking after being added. Basil should be added after the heat has turned off.
- If necessary, season with additional salt and pepper. Place the chicken back into the pan and cover it with the tomato/garlic combination and pan juices!
- Ideal for a salad, garlic bread, rice, or pasta meal!
- Balsamic glaze should be added for flavor. (Use pre-made; alternatively, boil 1/2 cup balsamic vinegar until thickened over low heat.)
Notes
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 379 | |
| % Daily Value* | ||
| Total Fat 23 g | 35 % | |
| Saturated Fat 7 g | 35 % | |
| Trans Fat 0 g | ||
| Cholesterol 119 mg | 40 % | |
| Sodium 638 mg | 27 % | |
| Total Carbohydrate 5 g | 2 % | |
| Dietary Fiber 1 g | 6 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 37 g | 75 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 41 mg | 4 % |
| Iron 2 mg | 10 % |
| Potassium 624 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * sugar Conscious * keto Friendly * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 23 g | 35 % |
|---|---|---|
| Saturated | 7 g | 35 % |
| Trans | 0 g | – |
| Monounsaturated | 10 g | – |
| Polyunsaturated | 4 g | – |
| Carbs | 5 g | 2 % |
| Fiber | 1 g | 6 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 37 g | 75 % |
| Cholesterol | 119 mg | 40 % |
| Sodium | 638 mg | 27 % |
| Calcium | 41 mg | 4 % |
| Magnesium | 57 mg | 13 % |
| Potassium | 624 mg | 13 % |
| Iron | 2 mg | 10 % |
| Zinc | 2 mg | 15 % |
| Phosphorus | 333 mg | 48 % |
| Vitamin A | 107 Вµg | 12 % |
| Vitamin C | 13 mg | 15 % |
| Thiamin (B1) | 0 mg | 13 % |
| Riboflavin (B2) | 0 mg | 13 % |
| Niacin (B3) | 18 mg | 111 % |
| Vitamin B6 | 1 mg | 80 % |
| Folate (Equivalent) | 22 Вµg | 5 % |
| Folate (Food) | 22 Вµg | – |
| Vitamin B12 | 1 Вµg | 25 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 2 mg | 10 % |
| Vitamin K | 17 Вµg | 14 % |
Source: https://cafedelites.com/garlic-tomato-basil-chicken/
Also interesting about 12 Tomatoes Chicken:
What can I do with lots of fresh tomatoes?
Inventive Uses for All Those Extra Tomatoes
Salsa. If you find yourself with an abundance of tomatoes, one delicious solution is to make some salsa.
Ketchup. Do you ever make ketchup from scratch?
Female emperors who are also virgins.
It was a bowl of tomato soup.
Bruschetta.
Gazpacho.
Do you have to peel tomatoes for sauce?
Tomatoes don’t need to be peeled if you’re using them in a salad or on a sandwich. Tomatoes need to be peeled, cored, and seeded before they can be used to make fresh tomato sauce or stewed tomatoes. The finished sauce will be silkier because the seeds, core, and peel were removed. There’s no need to stress; the procedure is straightforward and quick.
2.Simple Chicken and Tomatoes Skillet with Garlic and Capers
Simple Chicken and Tomatoes Skillet with Garlic and Capers
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts about 4 small or 3 medium breasts
- 1 teaspoon kosher salt divided
- 1/2 teaspoon ground black pepper divided
- 2 tablespoons extra-virgin olive oil divided
- 1/2 medium red onion diced about 1 cup
- 1 tablespoon minced garlic about 3 cloves
- 4 cups grape tomatoes or other assorted tomatoes or diced plum tomatoes, halved
- 1/4 cup drained capers
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/4 cup chopped fresh parsley
Instructions
- To achieve a consistent thickness, lightly pound the chicken breasts. Add 1/4 teaspoon of pepper and 3/4 teaspoon of salt. 1 tablespoon of olive oil should be heated over medium-high heat in a big, heavy skillet. When the pan is hot, place the chicken breasts top-side down and cook for 4 minutes, or until they are lightly browned, without moving them. For an additional four minutes, flip the food. When the chicken is cooked through and reaches an internal temperature of 165 degrees F, turn it once more and cook it for 3 to 5 more minutes, flipping every few minutes. The overall cooking time will change based on how thick your chicken is. Transfer to a plate, then cover to maintain warmth.
- Set the skillet's temperature to medium without cleaning the surface. Red onion should be added to the pan along with the remaining tablespoon of olive oil and cooked for 3 minutes or until just softened, scraping any browned pieces from the pan's bottom while it cooks. After adding the tomatoes, capers, red wine vinegar, honey, and final 1/4 teaspoon each of salt and black pepper, allow the garlic to cook for 30 seconds or until it becomes aromatic. Allow to heat for 2 minutes or until tomatoes start to soften. Put the chicken back in the pan. Serve after adding fresh parsley.
| Amount Per Serving | ||
|---|---|---|
| Calories | 291 | |
| % Daily Value* | ||
| Total Fat 11 g | 17 % | |
| Saturated Fat 2 g | 9 % | |
| Trans Fat 0 g | ||
| Cholesterol 103 mg | 34 % | |
| Sodium 754 mg | 31 % | |
| Total Carbohydrate 14 g | 5 % | |
| Dietary Fiber 4 g | 15 % | |
| Total Sugars 8 g | ||
| Includes 1 g Added Sugars | ||
| Protein 34 g | 69 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 54 mg | 5 % |
| Iron 2 mg | 10 % |
| Potassium 989 mg | 21 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: low Carb * paleo * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * kosher * b Healthy
| Fat | 11 g | 17 % |
|---|---|---|
| Saturated | 2 g | 9 % |
| Trans | 0 g | – |
| Monounsaturated | 6 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 14 g | 5 % |
| Fiber | 4 g | 15 % |
| Total Sugars | 8 g | – |
| Added Sugars | 1 g | – |
| Protein | 34 g | 69 % |
| Cholesterol | 103 mg | 34 % |
| Sodium | 754 mg | 31 % |
| Calcium | 54 mg | 5 % |
| Magnesium | 72 mg | 17 % |
| Potassium | 989 mg | 21 % |
| Iron | 2 mg | 10 % |
| Zinc | 1 mg | 13 % |
| Phosphorus | 360 mg | 51 % |
| Vitamin A | 100 Вµg | 11 % |
| Vitamin C | 32 mg | 36 % |
| Thiamin (B1) | 0 mg | 19 % |
| Riboflavin (B2) | 0 mg | 24 % |
| Niacin (B3) | 15 mg | 93 % |
| Vitamin B6 | 1 mg | 104 % |
| Folate (Equivalent) | 54 Вµg | 14 % |
| Folate (Food) | 54 Вµg | – |
| Vitamin B12 | 0 Вµg | 12 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 3 mg | 20 % |
| Vitamin K | 85 Вµg | 71 % |
Source: https://www.wellplated.com/chicken-and-tomatoes/
Also interesting about 12 Tomatoes Chicken:
Can I freeze fresh tomatoes?
Tomatoes should be sliced into at least 1/2-inch thick pieces before being frozen. Spread out the slices on a cookie sheet and pop them in the freezer for at least two hours. Taking off the slices and placing them in containers or bags for the freezer.
What can I do with a glut of tomatoes?
Put the warm tomatoes in the sterile jars and top with oil, using clean rubber gloves. Refrigerate the bottles until needed. Once the tomatoes are gone, the olive oil will still taste great and can be used as a dressing for spaghetti or salad.
3.Tender Tomato Chicken Breasts
Tender Tomato Chicken Breasts
Ingredients
- 1 tablespoon olive oil
- 3 skinless boneless chicken breast halves
- 1 tablespoon ground black pepper or to taste
- 3 tablespoons onion powder or to taste
- 1 28 ounce can chopped stewed tomatoes, 1/2 the liquid reserved
- 1 14 ounce can chicken broth
- 1 10 ounce package frozen mixed vegetables
- ¼ cup water
Instructions
- In a skillet, heat the oil over medium heat. Chicken breasts are placed in the skillet after being peppered and onion powder-seasoned on both sides. Just until browned, cook each side for 2 minutes. Add tomatoes and the liquid you saved over the chicken. Add the broth. Cook the chicken for a further 15 minutes on each side in a covered skillet, or until the juices run clear.
- Put water and frozen mixed vegetables in a pot while the chicken cooks. Add about 3/4 cup of the liquid to the pot after scooping it out of the skillet. Vegetables should be cooked for 5 minutes, or until they are soft. Drain. Place the chicken breasts on top of the vegetables and serve with the skillet's liquid.
Nutrition Facts
3 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 514 | |
| % Daily Value* | ||
| Total Fat 13 g | 20 % | |
| Saturated Fat 2 g | 12 % | |
| Trans Fat 0 g | ||
| Cholesterol 201 mg | 67 % | |
| Sodium 968 mg | 40 % | |
| Total Carbohydrate 29 g | 10 % | |
| Dietary Fiber 10 g | 42 % | |
| Total Sugars 8 g | ||
| Includes – Added Sugars | ||
| Protein 68 g | 136 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 167 mg | 17 % |
| Iron 4 mg | 22 % |
| Potassium 1,737 mg | 37 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Protein * high Fiber * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 13 g | 20 % |
|---|---|---|
| Saturated | 2 g | 12 % |
| Trans | 0 g | – |
| Monounsaturated | 5 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 29 g | 10 % |
| Fiber | 10 g | 42 % |
| Total Sugars | 8 g | – |
| Added Sugars | – | – |
| Protein | 68 g | 136 % |
| Cholesterol | 201 mg | 67 % |
| Sodium | 968 mg | 40 % |
| Calcium | 167 mg | 17 % |
| Magnesium | 139 mg | 33 % |
| Potassium | 1,737 mg | 37 % |
| Iron | 4 mg | 22 % |
| Zinc | 3 mg | 27 % |
| Phosphorus | 711 mg | 102 % |
| Vitamin A | 313 Вµg | 35 % |
| Vitamin C | 45 mg | 50 % |
| Thiamin (B1) | 2 mg | 163 % |
| Riboflavin (B2) | 1 mg | 61 % |
| Niacin (B3) | 30 mg | 184 % |
| Vitamin B6 | 3 mg | 204 % |
| Folate (Equivalent) | 78 Вµg | 19 % |
| Folate (Food) | 78 Вµg | – |
| Vitamin B12 | 1 Вµg | 25 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 4 mg | 26 % |
| Vitamin K | 14 Вµg | 12 % |
Source: https://www.allrecipes.com/recipe/88924/tender-tomato-chicken-breasts/
Also interesting about 12 Tomatoes Chicken:
What is the secret to tender chicken?
You should begin by brining the chicken for 20 to 30 minutes in a mixture of water and a few tablespoons of salt. The chicken breasts’ inherent flavor and moisture will be amplified, and the meat will finish up incredibly soft as a result. This is the single most important thing you can do to prevent your chicken from becoming dry and rough.
How do you tenderize chicken breast?
Chicken can be tenderized before cooking in a variety of methods, but one of the best is to pound it. The beating helps speed up the cooking time since it breaks up the chicken’s muscle fibers. Wrap the chicken in plastic wrap or a bag that can be sealed.
4.Chicken with Tomatoes and Garlic
Chicken with Tomatoes and Garlic
Ingredients
- Chicken Breasts:
- 2-3 lbs boneless & skinless chicken breasts about 4 large
- 1/2 tsp dried oregano
- 1/2 tsp salt
- Ground black pepper to taste
- Oil for frying
- Sauce:
- 3 lbs ripe tomatoes about 4 large cut into half moon shapes
- 5 garlic cloves minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- Ground black pepper to taste
- Basil or parsley finely chopped
Instructions
- Create tenders from the chicken breasts. Add to taste with 1/2 teaspoon oregano, 1/2 teaspoon salt, and pepper. To evenly coat, gently toss the food. tomato slices with garlic chops.
- Large ceramic non-stick skillet should be preheated on medium heat while being lightly coated with oil. Add the first half of the chicken and cook for 5 minutes, or until each side is golden brown. Cook any additional chicken in this manner, then transfer to a plate.
- Add garlic and half a teaspoon of oregano after lowering the heat. Cook for one minute while regularly stirring (add a bit of oil if there was none left from cooking chicken).
- Add tomatoes on top and season with pepper and 1/4 teaspoon salt to taste. Tomatoes should be cooked for around 5 minutes while being gently stirred (if tomatoes aren't juicy enough, add a little water).
- Turn off the heat and add the chicken back to the skillet once the tomatoes have released their juices and transformed into fresh tomato sauce. Sprinkle it with fresh basil or parsley and gently tuck it in between the tomatoes.
- Serve heated with quinoa, brown rice, whole-wheat spaghetti, or buckwheat.
Notes
Frost: Frost for up to three months. Prior to reheating, thaw in the refrigerator.
Reheating: Place chilled chicken breast and tomatoes in a large skillet and reheat thoroughly over medium heat (10-15 minutes). Or reheat covered in the oven at 350°F. Bake for about 10 minutes, or until thoroughly heated.
Tomatoes should be as fresh as possible: This recipe is straightforward and heavily depends on the flavor of the tomatoes, so use well-ripened ones.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 628 | |
| % Daily Value* | ||
| Total Fat 52 g | 79 % | |
| Saturated Fat 4 g | 22 % | |
| Trans Fat 0 g | ||
| Cholesterol 103 mg | 34 % | |
| Sodium 291 mg | 12 % | |
| Total Carbohydrate 9 g | 3 % | |
| Dietary Fiber 3 g | 10 % | |
| Total Sugars 5 g | ||
| Includes – Added Sugars | ||
| Protein 34 g | 67 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 38 mg | 4 % |
| Iron 1 mg | 7 % |
| Potassium 911 mg | 19 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: specific Carbs * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 52 g | 79 % |
|---|---|---|
| Saturated | 4 g | 22 % |
| Trans | 0 g | – |
| Monounsaturated | 31 g | – |
| Polyunsaturated | 14 g | – |
| Carbs | 9 g | 3 % |
| Fiber | 3 g | 10 % |
| Total Sugars | 5 g | – |
| Added Sugars | – | – |
| Protein | 34 g | 67 % |
| Cholesterol | 103 mg | 34 % |
| Sodium | 291 mg | 12 % |
| Calcium | 38 mg | 4 % |
| Magnesium | 62 mg | 15 % |
| Potassium | 911 mg | 19 % |
| Iron | 1 mg | 7 % |
| Zinc | 1 mg | 12 % |
| Phosphorus | 349 mg | 50 % |
| Vitamin A | 82 Вµg | 9 % |
| Vitamin C | 24 mg | 27 % |
| Thiamin (B1) | 0 mg | 17 % |
| Riboflavin (B2) | 0 mg | 22 % |
| Niacin (B3) | 15 mg | 92 % |
| Vitamin B6 | 1 mg | 101 % |
| Folate (Equivalent) | 39 Вµg | 10 % |
| Folate (Food) | 39 Вµg | – |
| Vitamin B12 | 0 Вµg | 12 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 10 mg | 67 % |
| Vitamin K | 51 Вµg | 43 % |
Source: https://ifoodreal.com/chicken-breast-with-tomatoes/
Also interesting about 12 Tomatoes Chicken:
How do you keep chicken moist and juicy?
The process of basting ensures that the chicken retains its moisture and the liquids are evenly distributed throughout the cooking process. Every 20 to 30 minutes while grilling or baking, remove the chicken and drizzle it with oil or butter.
How do restaurants get their chicken breasts so tender?
Do you ever marvel at how delicate the chicken is in your favorite Chinese restaurant’s stir fry? The reason is that they use a baking soda–based tenderization technique known as Velveting Chicken. It’s a simple technique that any home cook can master, and it works equally well with beef.
5.One Pan Tomato Basil Chicken and Rice
One Pan Tomato Basil Chicken and Rice
Ingredients
- 6 chicken thighs skin on, bone in
- 1 tablespoon olive oil
- 2 cloves garlic chopped
- 1 onion diced
- 1 red bell pepper capsicum , deseeded and chopped
- 1/3 cup sun dried tomato strips in oil chopped (optional: but adds flavour)
- 1 1/3 cup uncooked long grain rice rinsed (arborio rice may also be used for a risotto-like consistency)
- 14.5 ounce 400g tin crushed tomatoes, with liquid
- 1 3/4 cups chicken broth or chicken stock
- 1-2 teaspoons salt adjust to your taste
- 1/2 teaspoon pepper (adjust to your taste)
- 1 teaspoon dried basil
- 1/4 cup fresh basil leaves chopped
- extra chopped fresh basil to serve
Instructions
- Set the oven to 200 C or 400 F. An enormous, deep ovenproof cast iron skillet (or pan) for heating the oil (over 30 cm or 12-inches). On a medium-high heat, add the chicken, skin side down, and sear for 3–4 minutes. Each thigh should be turned and seared until evenly browned. Chicken should be placed on a warm dish.
- Fry the garlic in the mixture until fragrant (about 30 seconds). Fry the onion till it is transparent for about 3 minutes after adding the red peppers and/or capsicum. Add the rice, crushed tomatoes, sun-dried tomatoes, and chicken broth by stirring (stock). Add dried basil and salt and pepper to taste. Bring to a simmer and let the rice absorb the flavors of the tomatoes.
- Over the rice, arrange the chicken thighs, skin side up. Cook for about 40 minutes, or until the rice has softened and absorbed the liquid, and the chicken is cooked through, after bringing to a boil, turning the chicken in the tomato sauce to moisten, and covering with foil. If additional water is required (if the rice isn't entirely cooked), stir in only 1/4 cup at a time.
- Remove the cover and continue cooking the chicken for a further 8 to 10 minutes, or until it is crispy and golden, using the broiler or grill setting on medium heat.
- To serve, add freshly chopped basil and more salt to taste.
Notes
Nutrition Facts
12 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 768 | |
| % Daily Value* | ||
| Total Fat 48 g | 74 % | |
| Saturated Fat 10 g | 51 % | |
| Trans Fat 0 g | ||
| Cholesterol 191 mg | 64 % | |
| Sodium 969 mg | 40 % | |
| Total Carbohydrate 45 g | 15 % | |
| Dietary Fiber 3 g | 11 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 38 g | 77 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 64 mg | 6 % |
| Iron 3 mg | 17 % |
| Potassium 801 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 48 g | 74 % |
|---|---|---|
| Saturated | 10 g | 51 % |
| Trans | 0 g | – |
| Monounsaturated | 23 g | – |
| Polyunsaturated | 11 g | – |
| Carbs | 45 g | 15 % |
| Fiber | 3 g | 11 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 38 g | 77 % |
| Cholesterol | 191 mg | 64 % |
| Sodium | 969 mg | 40 % |
| Calcium | 64 mg | 6 % |
| Magnesium | 68 mg | 16 % |
| Potassium | 801 mg | 17 % |
| Iron | 3 mg | 17 % |
| Zinc | 3 mg | 30 % |
| Phosphorus | 405 mg | 58 % |
| Vitamin A | 87 Вµg | 10 % |
| Vitamin C | 34 mg | 38 % |
| Thiamin (B1) | 0 mg | 22 % |
| Riboflavin (B2) | 0 mg | 32 % |
| Niacin (B3) | 12 mg | 74 % |
| Vitamin B6 | 1 mg | 75 % |
| Folate (Equivalent) | 36 Вµg | 9 % |
| Folate (Food) | 36 Вµg | – |
| Vitamin B12 | 1 Вµg | 50 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 4 mg | 27 % |
| Vitamin K | 25 Вµg | 21 % |
Source: https://cafedelites.com/one-pan-tomato-basil-chicken-rice-recipe/
Also interesting about 12 Tomatoes Chicken:
How do I cook chicken so it’s soft?
Using a low simmer results in the most delicate chicken.
Water is used as the cooking liquid because it readily absorbs the onion, garlic, and chicken flavors. Slightly more than enough water is added to cover the chicken before it is brought to a low simmer and left to cook for around 30 minutes, during which time the chicken becomes quite soft.
Why is Chinese takeaway chicken so soft?
In the past, you may have pondered the secret to the delicate and juicy chicken served at Chinese restaurants. The key is velvet, of course. That’s why the chicken comes out so smooth and juicy; the marinade is preserved in there. It shields the chicken from the sizzling wok, ensuring that every bite is a juicy one.
