This is a one pot dish that is excellent for camping especially, if you have a propane camp stove. It can be served in a bowl or a plastic container. There were eight thighs in the store package. I par-boiled all eight and froze in two packages of 4. Par-boil all boneless chicken thighs by pouring boiling water over them (enough to cover meat completely;) then cover the pan and let stand for 15 minutes. This par-boiling method brings the chicken to tender done-ness on the outside but still slightly pink on the inside.
When I go camping I freeze the par-boiled chicken ready to prepare the final recipe at camp.
NOTE: Somen noodles are made from organic wheat. These noodles don’t require a separate cooking, or oil or salt. Just add them to the pan in the last 3-4 minutes of cook time. Versatile and delicious. Find them in a Japanese or International Market.
INGREDIENTS: (Makes two meals for two, save 1/2 in storage container)
Four tablespoons of Virgin Olive Oil
(Mine is Piggly Wiggly brand on sale at the Edisto market)
1/4 green pepper, chopped
1/2 zucchini, cut in quarters long ways then sliced
1 small onion, chopped
1-28 oz can Contadina whole tomatoes & liquid
4 medium size garlic cloves, minced
dash of fresh ground black pepper
dash of salt
2 whole medium bay leaves
tablespoon or a little less of chopped dry tarragon leaves or oregano
just a dash of crushed red pepper (only a featherlight dusting now)
3-4 boneless chicken thighs—par-boiled and sliced in 1/4 inch slices
(You could substitute shrimp for chicken or par-boiled swamp turtle meat if you can catch one)
1/2 clutch or bale of Somen Japanese noodles
(What do you call that little tied bundle in the package?)
>Begin by adding 2 tablespoons of olive oil to an 11 inch fry pan. (Any pan large enough to hold a batch of spaghetti sauce.) Add the chopped onions, green pepper, minced garlic and zucchini.
>Saute for eight minutes on medium to high heat (don’t burn the butter) until the onions become translucent. If needed add the other two tablespoons of olive oil to keep the saute from sticking to the pan.
>Open the can of whole skinless tomatoes, add to the saute, cut-up each tomato as added. Add some of the can juice and then crush the cut-up tomatoes with a fork or potato masher. Let this mixture heat through and begin to simmer.
>While simmering lightly, add the bay leaves, salt, tarragon or oregano, and ground pepper.
>Add the sliced chicken and the rest of the tomato liquid to the simmering mixture.
>Finally add the bale of Somen noodles. Cover the pan and let simmer for another three to four minutes.
>If desired add just a pinch of crushed red pepper, enough to give the dish zest but not enough to make it peppery hot unless you prefer it that way.