Easy Chicken and Tomato Stew

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    Easy Chicken and Tomato Stew

    Easy Chicken and Tomato Stew

    (108)
    30min


    104 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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (108)

    Reviews in English (108)

    by
    194

    We couldn't believe how much we love this stew! To save time and dishes, instead of serving with mashed potatoes, rice or pasta I cubed 3 small potatoes and added them along with the other ingredients. I also omitted the butter and used spray olive oil to cut down on the fat grams. We will certainly enjoy this one pot meal time and again!  -  23 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    174

    This was very tasty, although I wouldn't quite call it "stew". It was more like soap loaded up with great ingredients. This would go well over pasta, served up with some crusty Italian bread. The taste was wonderful. I *did* make a some changes; I used four cloves of garlic instead of two; sliced up a stalk of celery and used two carrots (not too thinly sliced, more like 1/2" or so) instead of one. Another reason this didn't get a full five stars was prep/cook time. It is one of my biggest peeves when checking out recipes. IT took me longer, from start to finish, than the author's total time ~ about 45 minutes. Not a big deal, but when you want to have dinner on the table at a certain time, it's kind of frustrating. I will make this again and serve it over pasta next time!  -  17 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    69

    It wasn't a bad recipe but i wouldnt call it a stew. The tomato base of this dish was way too much for my liking, and it took away the essence of the dish, which should be the chicken!  -  10 Jan 2007  (Review from Allrecipes USA and Canada)

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