Spicy Tomato Chicken Stew Recipe

One can’t ever go wrong with a chicken stew. When in doubt, throw everything together into the pot and make a chicken stew! It’s warming, pretty effortless to make, delicious, and versatile to serve. The Rosemary Chicken Stew is one firm favourite, or sometimes we fancy something with a stronger kick like this Spicy Tomato Chicken Stew. Oh, and the best part? This one got potatoes in it and it just soaks up all the flavours. Make a big batch and the leftovers are going to taste even better, I promise.

First, marinate the chicken with lime juice and plenty of spices. Sometimes I put in Harissa Spice Powder, and sometimes I throw in Baharat Spice. Both are Middle Eastern spices that offer a piquant edge and add flavour depth to the dish. Just a few hours or even overnight, it keeps the chicken juicy and flavourful. Then, brown the chicken to seal the flavour before starting on the tomato base. I like to add anchovies in the base for an extra savoury flavour boost! After that, it’s just simmering, till the chicken gets super tender and the liquid is reduced. You can serve it with rice or roast potatoes, and don’t forget the crusty bread!

How to make Spicy Tomato Chicken Stew

Ingredients

  • Chicken – I used both chicken drumsticks and chicken thigh fillets. Chicken breast would work as well.
  • Garlic, Onion – the aromatics
  • Red Chilli Flakes – for the heat
  • Anchovies – to give a little extra savoury edge
  • Potato – peeled, washed, and cut into chunks
  • Tomato & Tomato Passata
  • Chicken Broth
  • Lime Juice – a little touch of acidity to cut the savouriness
  • Fresh Coriander Leaves – for garnish

To marinate the chicken:

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Recipe notes

  • Feel free to add more roots vegetables into the stew, such as carrots, swede etc. for the base. Simply add them in after sauteeing the aromatics (i.e garlic and onions).
  • I used fresh tomatoes here but you can substitute them with tomato paste if you don’t have any fresh ones at hand. One medium tomato can be swapped with 1 tbsp of tomato paste.
  • Tomato Passata is pureed tomato and has a slightly richer flavour compared to tinned chopped tomatoes. But they can be used interchangeably for the recipe.
  • The longer you cook the chicken, the more tender the meat gets and more flavour for the stew. Simply add more water to cook if it gets too dry.
Spicy Tomato Chicken Stew

Spicy Tomato Chicken Stew

ET Food Voyage
An easy but flavoursome spicy tomato chicken stew with potatoes, using piquant Middle Eastern spices for the ultimate hearty stew!
Prep Time 30 mins
Cook Time 55 mins
Course Dinner, Main Course
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 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

For marinating the chicken:

  • 2 tbsp Lime Juice
  • 1 tsp Garlic Paste
  • heaped tsp Harissa Spice Powder or Baharat Spice
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • tsp Paprika
  • 1 tsp Cumin Powder
  • 1 tsp Chilli Powder
  • 1 tbsp Vegetable Oil

Instructions
 

  • Mix all the marinade ingredients together and marinate the chicken for a few hours or overnight.
    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 tbsp Vegetable Oil, 1 tsp Chilli Powder
  • 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.
    2 tbsp Cooking Oil, 500 g Chicken
  • 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.
    3 cloves Garlic, 3-4 Anchovy fillets, 1 tsp Red Chilli Flakes
  • Add in onions and saute for 5 minutes until golden in colour.
    1 large Onion
  • Stir in Tomatoes/Tomato Paste. Cook until the tomatoes have started to break down. Season with salt and black pepper.
    2 medium Tomatoes
  • Toss in potatoes. Give it a stir for a few minutes and then add in tomato passata and chicken broth.
    3 medium Potatoes
  • 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.

Notes

  • Use any chicken parts of your choice for the recipe. I used a mix of both chicken drumsticks and chicken thighs. Chicken breast would work as well. 
  • Feel free to add more roots vegetables into the stew, such as carrots, swede etc. for the base. Simply add them in after sauteeing the aromatics (i.e garlic and onions).
  • Fresh tomatoes can be substituted with the use of tomato paste. One medium tomato can be swapped with 1 tbsp of tomato paste.
  • Tomato Passata is pureed tomato and has a slightly richer flavour compared to tinned chopped tomatoes. But they can be used interchangeably for the recipe.
  • The longer you cook the chicken, the more tender and more flavours you get. Add more water if it gets to dry.
  • Perfect to serve with rice, roast potatoes, and/or crusty bread.
Keyword Chicken, Chicken Stew, Stew


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Spicy Tomato Chicken Stew Recipe

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