Chicken and Tomato Stew

Chicken and Tomato Stew

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This is one of those recipes that tastes better the longer you cook it. First I cook a whole chicken in stock then add the tomatoes, chillies and the rest of the flavourings.


Serves: 6 

  • 1 (2kg) whole chicken
  • 2 1/2 cups (625ml) dry sherry divided
  • 1 1/2 cups (375ml) chicken stock
  • 8 cloves garlic, halved
  • 3 onions, quartered
  • 4 fresh green chillies
  • 1 tablespoon vegetable oil
  • 6 large tomatoes, peeled and quartered
  • 1 pinch salt, to taste
  • 1/4 cup grated cheddar cheese

Preparation:10min  ›  Cook:1hour30min  ›  Extra time:1hour40min  ›  Ready in:3hours20min 

  1. In a large saucepan place whole chicken, 1 1/2 cup sherry, stock, garlic and onions. Simmer for 1 hour.
  2. Meanwhile; place chillies in a baking tray and drizzle with 1 tablespoon oil. Bake at 190 degrees C until skins begin to blacken. Peel and seed the chillies.
  3. Remove chicken from saucepan and set aside to cool. Add chillies and tomatoes to simmering stock.
  4. When chicken is cool enough to touch remove the meat from the bones. Return meat to saucepan.
  5. Add to the saucepan another cup of sherry and salt to taste. Simmer at least 30 minutes more.
  6. Serve with a little grated cheese on top.

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