Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, tomato chicken stew. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
If you're looking for a quick and easy and comforting meal, I think you should totally consider this Tomato Basil Chicken Stew. Pat chicken dry and season with salt. This chicken stew reminded us of a hunter's chicken, a chicken cacciatore in its ease of preparation, ingredients, and heartiness.
Tomato Chicken Stew is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Tomato Chicken Stew is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have tomato chicken stew using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Tomato Chicken Stew:
- Prepare Chicken
- Prepare 3 boneless skinless chicken breast
- Make ready 1 1/2 tsp adobo, (or seasoning salt of your choice) or to taste
- Take 1 small bell pepper, seeded and chopped
- Take 2 clove garlic chopped
- Prepare 1 small onion, chopped
- Take 6 small regular tomatoes, skins removed and chopped
- Take 1 tbsp chopped basil
- Make ready 1 tbsp sugar
- Make ready 1/2 tbsp oil
- Make ready 1 tbsp butter
- Make ready 1 cup chicken stock
This Okra, Corn, and Tomato Chicken Stew is so hearty and flavorful, that it's hard to believe it's on the lighter side! Cook tomatoes on high heat until. This chicken stew gets Tex-Mex flavor from chile peppers, seasonings, corn, and black beans. Skillet Chicken Stew With Black Beans and Corn.
Steps to make Tomato Chicken Stew:
- heat oil and butter in a pan, add chicken breast and cook until golden brown, about 6-7 mins each side. remove from pan, set aside but keep warm.
- add, onion, bell pepper, garlic, tomatoes and half of the chicken stock, cook for 2-3 mins, until stock reduces.
- add sugar and adjust taste, return chicken to pan, add basil and remaining stock, cover and simmer until stock reduces, about 5 mins.
- remove pan from heat, let stand for 3 mins before serving.
- good with pasta, pita bake, rice
Be the first to rate & review! This Moroccan chicken stew is inspired by a traditional tagine, a dish which takes its name from the pottery vessel. Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust. These chicken legs are stewed in a delicious tomato sauce and become very tender and juicy. Try serving with pasta or rice.
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