Zesty Chicken Tomato Stew Recipes

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

SPICY CHICKEN & BEAN STEW

Steps:

• Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
• Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
• Stir through the coriander and serve with soured cream and crusty bread.

SPICY CAJUN CHICKEN STEW

Steps:

• Heat oil in a large pot over medium heat. Cook and stir chicken until juices start to run clear, about 4 minutes. Add zucchini, celery, onion, and garlic; cook and stir until onion is translucent, about 5 minutes.
• Stir diced tomatoes, chicken broth, sofrito, Cajun seasoning, and red pepper flakes into the pot. Bring to a boil; reduce heat and simmer soup until flavors blend together, 10 to 15 minutes.

SPICY TOMATO CHICKEN STEW

Steps:

• Mix all the marinade ingredients together and marinate the chicken for a few hours or overnight.
• Heat a large pot with cooking oil over high heat. Sear chicken for 5 minutes on each side until browned. Remove from pot and set aside.
• Turn the heat down to medium heat. In the same pot, add more oil if needed, add garlic, anchovies, and chilli flakes. Cook for 2-3 minutes until fragrant.
• Add in onions and saute for 5 minutes until golden in colour.
• Stir in Tomatoes/Tomato Paste. Cook until the tomatoes have started to break down. Season with salt and black pepper.
• Toss in potatoes. Give it a stir for a few minutes and then add in tomato passata and chicken broth.
• Bring to a boil then add the chicken in. Turn to low heat, cover, and allow to simmer for 40 minutes until the liquid is reduced.
• Add lime juice and toss in fresh coriander. Let simmer for another 5 minutes. Serve immediately.

MOM'S SPICY CHICKEN TOMATO STEW

Steps:

• Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
• Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
• Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

ZESTY CHICKEN TOMATO STEW

Steps:

• Heat olive oil in a large skillet over medium heat and cook onion and garlic until almost translucent, about 5 minutes. Add chicken, Italian seasoning, paprika, salt, and pepper. Cook and stir until chicken is no longer pink, 5 to 7 minutes.
• Add diced tomatoes and green chiles, carrots, and celery; cook for 20 minutes. Stir in bok choy, cook for 15 more minutes. Add artichokes and mushrooms; simmer for 20 minutes longer.

NIGERIAN CHICKEN STEW

Steps:

• Slice the tomatoes, peppers, and onions into two halves and place them in a sheet pan alongside the garlic cloves. Brush generously with oil and place in a 425F preheated oven and roast for 30 minutes or till slightly charred. Blend everything with the ginger root and set aside.
• Season the chicken with paprika, thyme, curry powder, salt, and pepper. Set aside.
• In a large skillet, heat oil over medium heat, add 2 tbsp from the diced onions, and cook till the oil becomes fragrant.
• Add the chicken legs and fry until they become well browned on both sides-about 10 minutes on each side. Remove from pan and set aside.
• Add the remaining diced onions inside the same pan where the chicken was fried. Cook till the onions become translucent. Add the blended sauce and bay leaves and cook for 5 to 10 minutes.
• Add the chicken broth, paprika, curry powder, rosemary, bouillon powder, black pepper, and salt to taste.
• Gently put the fried chicken in the sauce and leave to simmer until the chicken becomes tender about 20 minutes - a little more or less depending on how big your chicken is.
• Stir occasionally to prevent burning and adjust the thickness of stew with water or stock if necessary.
• Serve over white rice, pasta, couscous, or eat with freshly baked bread.

SWEET AND SPICY TOMATO AND PEPPER CHICKEN STEW

Steps:

• In Dutch oven, heat oil over medium heat until hot.
• Add chicken pieces and stir. Cook 5 minutes, stirring often, or until chicken is browned on all sides.
• Add bell pepper, onions and garlic and cook 6-7minutes or until veggies are softened.
• Add chili powder, garam masala, nutmeg, ginger, salt and brown sugar. Cook and stir another 2 minutes.
• Add tomatoes, broth, raisins and vinegar; stir. Raise heat to medium-high and bring to boil. Reduce heat to low, cover and cook 20-25 minutes or until chicken is tender and cooked through.
• Add beans and cook 3 minutes until heated through.
• Serve over rice and garnish with parsley.

QUICK AND EASY CHICKEN CHILI STEW

Steps:

• Pat the chicken dry and then cut it into bite-sized cubes. Set aside.
• Peel the onions and chop them.
• Heat the olive oil in a large nonstick saucepan over medium-high heat. When the olive oil is hot and shimmering, add the chopped onion and minced garlic; saute for about 3 to 4 minutes, or until the onion begins to brown.
• Add the cubed chicken to the onion and cook for about 4 to 6 minutes, or until lightly browned on all sides, stirring frequently. A add the chopped jalapeno, coriander, cumin , diced tomatoes, and beans.
• Reduce heat to low and simmer for about 5 minutes
• Juice the lime and add it to the stew along with the corn kernels.
• Taste and season with salt and pepper, as needed.
• Cook for 5 to 10 minutes longer, stirring occasionally.
• Serve the chicken chili with sour cream , chopped red onion, and chopped cilantro.
• If desired, garnish with shredded cheese .
• Serve and enjoy!