Chicken with Creamy Tomato Sauce (Printable Version)
# What You’ll Need:
01 -
1 tbsp ghee or preferred cooking oil
02 -
1.5 lbs skinless boneless chicken thighs (approximately 6 thighs)
03 -
1/4 tsp sea salt
04 -
1/8 tsp ground black pepper
05 -
1 onion, chopped
06 -
3 garlic cloves, minced
07 -
1 14.5 oz can tomato sauce
08 -
1/4 cup nutritional yeast
09 -
1/2 tsp sea salt
10 -
1/4 tsp crushed red pepper
11 -
1/4 tsp dried oregano
12 -
1/4 cup full-fat coconut milk
13 -
Optional: chopped basil or parsley for garnish
# Steps to Follow:
01 -
Heat ghee in a large skillet over medium heat. Season the chicken with 1/4 tsp sea salt and pepper. Add the chicken to the skillet in a single layer, cooking for 5 minutes per side. Remove and set aside. Sauté onion and garlic for 4-5 minutes until translucent. Stir in tomato sauce, nutritional yeast, 1/2 tsp sea salt, crushed red pepper, and oregano, scraping the pan as it simmers for 4-5 minutes. Add coconut milk and stir. Return the chicken to the skillet, coating it with the sauce. Simmer for several minutes until fully cooked. Garnish with basil or parsley if desired.
02 -
Set the Instant Pot to Sauté mode and heat ghee. Season the chicken with 1/4 tsp sea salt and pepper. Sear the chicken for 2 minutes per side in batches. Remove and set aside. Add onion and garlic, cooking for 4-5 minutes until translucent. Turn off the Instant Pot, stirring in tomato sauce, nutritional yeast, 1/2 tsp salt, crushed red pepper, and oregano. Return the chicken to the pot, ensuring it is coated with the sauce. Seal the lid and cook on MANUAL for 5 minutes. Natural release pressure for 10 minutes, then open the lid and stir in coconut milk. Garnish with basil or parsley if desired.
# Additional Notes:
01 -
This recipe can be adapted for either stovetop or Instant Pot preparation, providing flexibility for your cooking style.