Easy Chicken and Tomato Stew

    Easy Chicken and Tomato Stew


    103 people made this

    This recipe is a family favourite for those busy evenings when you want comfort food but don't have the time to simmer it all day. Serve over rice, pasta or with mashed potatoes.

    Serves: 4 

    • 2 tablespoons olive oil
    • 500g skinless, boneless chicken breast halves - cut into bite-size pieces
    • 2 cloves garlic, crushed
    • 1 medium onion, cut into 1cm pieces
    • 1 medium carrot, thinly sliced
    • 1 medium zucchini, cut into 1cm pieces
    • 1 medium red capsicum, cut into 1cm pieces
    • 900g tinned diced tomatoes with juice
    • 1/2 teaspoon chilli flakes
    • 1/2 teaspoon dried basil
    • 1 bay leaf
    • 2 tablespoons butter
    • 1 pinch salt and pepper, to taste

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the olive oil in large frypan over medium-high heat. Stir in chicken and cook about 1 minute.
    2. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini and red capsicum. Pour in tomatoes with juice.
    3. Season with chill flakes, basil and bay leaf then continue cooking 10 minutes until vegetables are tender and chicken juices run clear.
    4. Stir in the butter until melted and season with salt and pepper just before serving.

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