Portugese Chicken & Beans with Tomato Soup

Looking for a quick and easy 2 course meal to serve for a weeknight meal or when friends pop over for dinner, you can whip this up in under 30 minutes.  It’s nutritious, hearty and absolutely delish!!

Ingredients:

Portugese Chicken
800gms chicken thigh fillets
1 tsp oregano
1 tsp sweet paprika
1 crushed garlic clove
2 tsp himalayan rock salt

Steamed Green Beans
300gms trimmed and cleaned (or frozen) green beans

Roasted Tomato Soup
3-4 tomatoes sliced in half
1 garlic with skin left on, slightly crushed
1 chopped carrot
1/2 brown onion
1 sprig of rosemary (remove stalk)
120ml cream
1 tbls olive oil
1 tsp himalayan rock salt
1/2 tsp black pepper
1 tbls organic vegetable stock paste  or 1 vegetable stock cube
500 mls water

Method:

Thermomix Method:

Place the tomatoes, garlic, carrot, onion in a baking tray, drizzle with the olive oil and season with the rock salt & rosemary.
Bake for 15-20 minutes or until soft at 180 deg.

Place 500gms water in TM bowl, add the stock
Place the varoma tray into position and arrange the chicken thighs in 1 single layer in the bottom varoma tray.  Season with the herbs, garlic, salt & pepper.
Place the beans in the upper varoma tray and place the lid on top.
Steam for 22Min / Varoma / Speed 1

Remove 1 cup of the remaining stock from the TM bowl (reserve this for another soup as a ready made stock, just add some noodles and 1 beaten egg for a Stracciatella Soup).

Add the roasted vegetables (squeeze the roasted garlic cloves from their skin).
Blitz for 15 sec / Speed 7
Add the cream and mix for 15 sec / Speed 5

—

Traditional Stove top method

Place the tomatoes, garlic, carrot, onion in a baking tray, drizzle with the olive oil and season with the rock salt & rosemary.
Bake for 15-20 minutes or until soft at 180 deg.

Place 500gms water in a triple pot steamer and add the stock
Arrange the chicken thighs in 1 single layer in the second pot of your steamer.  Season with the herbs, garlic, salt & pepper.
Place the beans in the upper pot and place the lid on top.
Steam for 25Min on medium-high heat.

Remove 1 cup of the remaining stock from the pot (reserve this for another soup as a ready made stock, just add some noodles and 1 beaten egg for a Stracciatella Soup).

Add the roasted vegetables(squeeze the roasted garlic cloves from their skin).
Blitz with a stick mixer for 30 seconds or until pureed.
Add the cream and mix for a further 15 seconds until creamy.

Serve the soup as entree in a bowl
Serve the chicken and greens for second course.
Buon Appetit!!