Zesty Chicken Tomato Stew Recipes

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SPICY TOMATO CHICKEN STEW



Spicy Tomato Chicken Stew image

An easy but flavoursome spicy tomato chicken stew with potatoes, using piquant Middle Eastern spices for the ultimate hearty stew!

Provided by ET Food Voyage

Categories     Dinner     Main Course

Number Of Ingredients 22

2 tbsp Cooking Oil
500 g Chicken
3 cloves Garlic (finely chopped)
3-4 Anchovy fillets (chopped)
1 tsp Red Chilli Flakes ((optional))
1 large Onion (sliced)
3 medium Potatoes (peeled, washed, and cut into chunks/sliced)
2 medium Tomatoes ((or 2 tbsp Tomato Paste))
2 cups Tomato Passata ((or 1x 400g tin Chopped Tomatoes))
1 cup Chicken Broth
1 tbsp Lime Juice
2 tbsp Fresh Coriander (chopped, for garnish)
Salt (to taste)
2 tbsp Lime Juice
1 tsp Garlic Paste
1½ heaped tsp Harissa Spice Powder or Baharat Spice
1 tsp Salt
1 tsp Black Pepper
1½ tsp Paprika
1 tsp Cumin Powder
1 tsp Chilli Powder
1 tbsp Vegetable Oil

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



Mom's Spicy Chicken Tomato Stew image

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

2 pounds bone-in, skin-on chicken thighs
4 cups water, or as needed to cover
6 medium potatoes, peeled and cubed, or more to taste
2 (14.5 ounce) cans diced tomatoes, undrained
1 small white onion, chopped, or to taste
1 tablespoon chili powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 (14.5 ounce) cans cream-style corn

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

ZESTY CHICKEN TOMATO STEW



Zesty Chicken Tomato Stew image

Rustic, rich, and robust. This tender meaty concoction is easy to prepare and very healthy! Nothing's etched in stone, so add any of your favorite veggies, but balance it out with extra RO*TEL® canned tomatoes.

Provided by Deborah Zadroga

Time 1h30m

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil, or to taste
1 large onion, cut into large chunks
2 cloves garlic, minced, or to taste
2 pounds Chicken, broilers or fryers, thigh, meat only, raw
1 teaspoon Italian seasoning
½ teaspoon ground paprika
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
3 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
2 medium carrots, sliced, or more to taste
2 stalks celery, sliced
1 medium head bok choy, sliced
1 (14 ounce) can water-packed artichoke hearts, drained and quartered
1 (8 ounce) package fresh mushrooms, quartered

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.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 19 g, Cholesterol 91.2 mg, Fat 12.8 g, Fiber 6 g, Protein 31.7 g, SaturatedFat 3.2 g, Sodium 1193 mg, Sugar 4.5 g

ZESTY SUMMER CHICKEN



Zesty Summer Chicken image

This easy-to-make chicken dish is full of Asian flavors!

Provided by simpson

Categories     World Cuisine Recipes     Asian

Time 2h40m

Yield 6

Number Of Ingredients 12

6 tablespoons dark soy sauce
¼ cup fresh lime juice
2 tablespoons sunflower oil
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 teaspoon ground coriander
2 tablespoons brown sugar
2 tablespoons grated lime zest
6 (6 ounce) skin-on, boneless chicken breasts
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
  • Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

Nutrition Facts : Calories 296 calories, Carbohydrate 7.7 g, Cholesterol 95.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 34.2 g, SaturatedFat 3 g, Sodium 984 mg, Sugar 4.7 g

ZESTY CHICKEN SOUP WITH TOMATOES AND RICE



Zesty Chicken Soup with Tomatoes and Rice image

This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large onion, chopped
1 1/4 kg chicken pieces (legs, thighs or wings)
salt & freshly ground black pepper
8 cups water
250 -300 g ripe tomatoes or 1 (400 g) can tomatoes, diced
3 cloves garlic, chopped
1 teaspoon paprika
1/4 teaspoon turmeric
2 pale green squash or 2 zucchini, diced
1/2-3/4 cup long-grain rice or 1/2-3/4 cup basmati rice
1/3 cup chopped parsley or 1/3 cup coriander
cayenne pepper

Steps:

  • Heat oil in a large, heavy soup pot or stew pan.
  • Add onion and saute over medium heat until golden.
  • Add chicken, sprinkle with salt and pepper and saute 7 minutes.
  • Add water, tomatoes, garlic, paprika and turmeric and and bring to a simmer.
  • Skim foam from surface.
  • Cover and simmer 45 minutes, skimming fat occasionally.
  • Add squash and cook for 10 minutes or until zucchini and chicken are tender.
  • In a separate saucepan, bring 4 cups water to a boil and add salt.
  • Add rice and cook uncovered over medium-high heat for 15 minutes or until just tender.
  • Drain well.
  • Rinse with cold water if cooking it ahead, and drain well.

ZESTY CHICKEN



Zesty Chicken image

Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 5

1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half

Steps:

  • In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.

SWEET AND SPICY TOMATO AND PEPPER CHICKEN STEW



Sweet and Spicy Tomato and Pepper Chicken Stew image

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

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 green pepper, chopped into 1-inch pieces
1 medium onion, chopped into 1-inch pieces
2 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons garam masala
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon coarse salt
2 teaspoons brown sugar, packed
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup chicken broth
1/2 cup raisins
1/4 cup apple cider vinegar
1 (14 1/2 ounce) can navy beans, drained and rinsed
4 tablespoons chopped parsley
hot cooked rice

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

SPICY CHICKEN STEW



Spicy Chicken Stew image

When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make-just round out the meal with a fresh tossed salad. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons minced garlic
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup lime-garlic salsa
1 teaspoon ground cumin
1/3 cup minced fresh cilantro
Sour cream, optional

Steps:

  • In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.

Nutrition Facts : Calories 359 calories, Fat 17g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

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