Tomato 'Cup A Soup' Chicken

I came across this quirky recipe from a Malaysian lady some years ago at a cooking demonstration, and it has become one of our household's favourite work night dinners.  All you need are chicken thigh fillets, a packet of instant tomato 'Cup A Soup', some plain flour and a little soy sauce.  A splash of sweet chilli sauce on top before serving makes it quite special.  I sent this recipe by email to all my colleagues before I retired from work in March 2022 as a 'parting gift' and was much encouraged by the positive feedback from those who road tested it.  This was what Lorraine said, 'I made the tomato soup chicken last night and I will have to say it’s going to be a favourite in this house. Plus I can easily do it when we are away glamping in our caravan.'  

Serves 3-4

 

I came across this quirky recipe from a Malaysian lady some years ago at a cooking demonstration, and it has become one of our household's favourite work night dinners.  All you need are chicken thigh fillets, a packet of instant tomato 'Cup A Soup', some plain flour and a little soy sauce.  A splash of sweet chilli sauce on top before serving makes it quite special.  I sent this recipe by email to all my colleagues before I retired from work in March 2022 as a 'parting gift' and was much encouraged by the positive feedback from those who road tested it.  This was what Lorraine said, 'I made the tomato soup chicken last night and I will have to say it’s going to be a favourite in this house. Plus I can easily do it when we are away glamping in our caravan.'  

Serves 3-4

INGREDIENTS                                           

• 6 chicken boneless thigh fillets (about 800g / 1lb 12oz)
• 1 pack instant tomato 'Cup A Soup'
• ¼ cup plain flour
• 1 tablespoon light soy sauce plus extra to serve on the side
• sweet chilli sauce to taste
• 2 tablespoons finely chopped spring onions for garnishing

METHOD

1. Grease a baking tray with oil, or line with baking paper.
2. Place chicken thighs in a large bowl.  Add instant tomato 'Cup A Soup' and 1 tablespoon light soy sauce.  Mix well.
3. Coat each thigh lightly with flour and place on the tray.
4. Bake in a preheated 180°C/350°F oven for 18-20 minutes until done, turning once with tongs.
5. Let the thighs rest for a few minutes on the tray, then slice and arrange on a plate.
6. Serve with sweet chilli sauce on top and extra soy sauce on the side if like.  Garnish with finely chopped spring onions.