Tomato Hot Pot

• 300 grams Chicken thighs
• 60 grams Bacon
• 2 Potatoes
• 1/2 Onion
• 1 packet Shimeji mushrooms
• 4 Shiitake mushrooms
• 1/4 Cabbage
• 1/2 Broccoli
• 1 clove Garlic
• 1 Krazy Salt
• 1 tbsp Olive oil
• 1 Tin of diced tomatoes
• 3 tbsp Sake
• 2 Soup stock cube (chicken)
• 1 Bay leaf
• 1 Salt and pepper

1. Cut the chicken into bite-sized pieces and coat with Krazy Salt.
2. Slice the bacon into 2 cm strips.
3. Cut the vegetables into bite-sized pieces and mince the garlic.
4. Blanch the broccoli.
5. Heat olive oil in an earthenware pot and cook the garlic until fragrant.
6. Add the chicken first, then the bacon, and finally the vegetables in that order.
7. Stir-fry with each addition.
8. Next, add the tinned tomatoes, 2 cups of water (not listed), sake, soup cube, and bay leaf.
9. Cook over medium to high heat.
10. Once boiling, add the cabbage and cover with a lid.
11. Turn the heat down to low and simmer for about 15 minutes.
12. Add the broccoli (including the stem), and season with salt and pepper.
13. Serve with sour cream and eat hot!
14. It is also nice to add easy melting cheese later.
15. You can enjoy light and rich tastes!
16. !
17. COOKPAD user "Risa-papa" made this with penne and extra-virgin olive oil.

chicken thighs, bacon, potatoes, onion, packet, shiitake mushrooms, cabbage, broccoli, clove garlic, salt, olive oil, tomatoes, sake, chicken, bay leaf, salt

Taken from cookpad.com/us/recipes/171029-tomato-hot-pot (may not work)