Paleo, Keto and Low Carb Chicken Thighs With A Tasty Tomato Sauce
This Olives Tomato Chicken Recipe is a quick and easy chicken dish that will cook easily in under 40 minutes. It combines chicken with tomatoes, olives, paprika, basil and some coconut cream to make a tasty chicken meal with minimal cooking effort. This chicken dish will go well with cauliflower rice or real rice, over some vegetable mash of your choice or with bread. If you’re on a ketogenic diet this Six Ingredient Keto Garlic Bread is easy and will go well with this chicken dish.
Easy Recipe Adaptations
If you don’t have chicken thighs drumsticks will work in this recipe very well. You can also use other parts of chicken of your choice. In this recipe green olives were used which you can substitute with the black ones. You can also slice your olives if you prefer them to whole ones.
Olives Tomato Chicken Recipe
- 6 chicken thighs
- 200 g olives of your choice
- 1 medium tomato, diced
- half a teaspoon dried basil
- 1 level teaspoon paprika
- 1 cup chicken stock
- 100 ml coconut milk
- 2 tablespoons cooking oil of your choice
- salt to taste
Prepare to cook the chicken by seasoning it with some salt.
In a pan at medium heat, add cooking oil and warm it up, then fry the chicken skin side down first until it starts to go golden brown for about 6 minutes each side.
Once the chicken is browned take it off the pan and set it aside on a plate to start making the sauce.
Add tomatoes to the pan and cook for about 3 to 4 minutes, to a sauce.
Add the paprika and basil and mix, then add on the olives to the pan.
Add the chicken stock and bring to a simmer.
Stir in the coconut milk and add the chicken back in. Reduce the cooking temperature to low.
Cover the pan with a lid and simmer for about 5 to 6 minutes. Season with salt if you need to.
Take the pan off the heat and leave it sit for 5 or more minutes to allow the flavors to settle into each other before serving.
Enjoy your Olives Tomato Chicken Recipe