Brown Stew Chicken

• 분량: 6 servings
• 활동 시간: 20 minutes
• 총 시간: 40 minutes

재료

For the Marinade:

1 ½ tablespoons browning sauce

½ teaspoon salt

1 teaspoon ground paprika

1 teaspoon black pepper

For Cooking:

450g extra-firm tofu (pressed and cut into cubes)

4 ½ tablespoons coconut oil

1 large onion (chopped)

4 cloves garlic (minced)

2 sprigs of thyme

1 medium capsicum (sliced)

1 large carrot (chopped)

1 large potato (peeled and diced)

½ teaspoon salt

방향

Press the tofu for bout 20 minutes to get rid of excess water.

In a small bowl, add 1 ½ tbsp browning, ½ tsp pink Himalayan salt, paprika, and black pepper. Mix well until everything is well combined.

Dice tofu into small cubes and place them on a baking tray.

Brush the prepared marinade onto each tofu piece on all sides until all pieces are well coated.

Place a large skillet on high heat and add coconut oil. Once the oil is hot, add marinated tofu pieces one at a time and cook until they get a brown color on each side for about 5 minutes.

Once done, remove tofu on a plate and set it aside.

In the same skillet, add onion, garlic, thyme, bell peppers, carrots, and potatoes, and sauté for 3 minutes.

노트

To make the browning

Ingredients:

1 tablespoon + 1 teaspoon brown sugar (about 10g)

2 teaspoons hot water

A tiny pinch of salt (optional)

Instructions:

In a heavy-bottomed saucepan, heat the brown sugar over medium-low heat, stirring constantly with a wooden spoon.

The sugar will start to melt and turn dark brown (almost black). This takes about 5-7 minutes—be careful not to burn it.

Once the sugar is fully caramelized and dark, carefully add the hot water, a little at a time, while stirring. It will bubble up, so be cautious!

Stir until smooth, then remove from heat.

Add salt if using, and let the sauce cool before transferring it to a jar.

영양 정보

• 칼로리: 184 kcal
• 지방 전체: 12 g
• 포화 지방: 9 g
• 불포화 지방: 2 g
• 나트륨: 454 mg
• 탄수화물 전체: 13 g
• 식이섬유: 2 g
• 총 당류: 4 g
• 단백질: 7 g