THE SCNA NATURIST COOKBOOK
Breakfast | Holiday Specific | Cooking at the Beach |
Lazy Kanaka Tomato Chicken Stew
NOTES AND CHEF'S COMMENTS:
Basically this is a clean-out the refrigerator stew. The sauce is more watery and you'll have to eyeball it as to the thickness. What I do is add the cornstarch to thicken it first and then cut it with water to the consistency I like AFTER I add the diced tomatoes. The "Contadina Diced Tomatos with Italian herbs" turns the mix into an Italian tasting dish with just the right nip of the gochu paste. The end result is a very colorful dish that tastes great.
If you use other brands of unseasoned stewed/diced tomatos, it tastes like the beef-tomato recipe above -- but still ono. I cook with a wooden spoon so my "1 tbs" is really a wooden spoonful -- more or less.
This makes an excellent summer dish. I make small musubi with cold rice with a strip of nori seaweed (kim) and a bowl of COLD tomato chicken stew to pick at using chopsticks. Because the boneless chicken with skin removed has little oil, this is not greasy if served cold.
|
INGREDIENTS: |