Tomato and Chicken Stew

Tomato and Chicken Stew


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This chicken cacciatore stew has a lot of steps but creates a wonderfully rich and satisfying result. Goes well with freshly cooked bread.


Serves: 5 

  • Chicken
  • 1 small onion, cut in half
  • 2cm cube of ginger
  • 1 chicken stock cubes
  • 1 chilli, to taste
  • 1/2 litre of water, approximation
  • 2 chickens, each cut into 8 pieces or 8 chicken quarters
  • Stew
  • 4 (400ml) tins tomatoes
  • 2 red capsicums, halved
  • 2 chillies, to taste
  • 2 onions, halved
  • 1cm cube of ginger
  • 1 onion, diced
  • 3 tablespoons tomato paste
  • 1-2 tablespoons thyme
  • 4 chicken stock cubes
  • 2-3 tablespoons vegetable oil
  • 1 pinch salt, to taste

Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

  1. Chicken: In a blender add 1 small onion, the 2cm cube of ginger, 1 stock cube, 1 chilli (optional) and 1/2 litre of water. Blend together until smooth.
  2. Wash the chicken then add to a large saucepan. Add the blended ingredients and more water if needed to just cover the chicken. Boil until the chicken is almost cooked.
  3. Stew: In the same blender, no need to wash it, add the tinned tomatoes, red capsicums, chillies, 2 halved onions and the 1cm cube of ginger then blend together until smooth.
  4. In a saucepan heat the oil over a medium heat then add the diced onion and fry until soft. Add the tomato paste then fry for another 1-2 minutes. Add the tin tomato mixture and cook until it starts to bubble slightly.
  5. Add the thyme, stock cubes then continue to cook for another 5 minutes.
  6. Once the chicken is done carefully add to the stew then add the stock and salt. You can add more water if the stew is still thick; it should have an almost soup like consistency. Mix the stew then cover and leave to cook for 20 minutes.
  7. Taste the stew; if there's still a tomotoey taste then leave it for another 5-10 minutes. If not turn off heat. Serve with rice.

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