Spicy Tomato Chicken Stew Recipes
MOM'S SPICY CHICKEN TOMATO STEW
My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.
Provided by Kariz0rz
Time 1h20m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g
SWEET AND SPICY TOMATO AND PEPPER CHICKEN STEW
An inexpensive, delicious and quick meal to throw together. From my local paper. I made two changes, the original recipe called for two medium onions and 2 cans of navy beans, but I only use one of each because it is plenty. Start the rice once you get the pot of everything but the beans simmering.
Provided by lolablitz
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 353.7, Fat 10.2, SaturatedFat 2, Cholesterol 94.4, Sodium 620, Carbohydrate 36, Fiber 9.9, Sugar 12.3, Protein 30.6
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