Chicken tomato stew, an easy pantry favorite that’s my go to when all I have is thawed chicken and a can of tomatoes. Makes a delicious stew that will taste like it’s been cooking all Sunday.
Chicken Tomato Stew
An easy pantry favorite that’s my go to when all I have is thawed chicken and a can of tomatoes. Makes a delicious stew that will taste like it’s been cooking all Sunday.
Servings: 6
Ingredients
- 6-8 pieces of chicken bone in preferably
- 1 can whole peeled tomatoes or crushed tomatoes
- 1 whole onion chopped
- 1 tsp garlic minced
- 1 tsp oregano dried
- 1 tap sugar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 2-3 bay leaves
- Parmesan cheese optional
- Basil optional
Instructions
- First season both sides of the chicken pieces with salt and pepper.
- Sear both sides in a large pan over medium heat until golden brown.
- Once browned remove from pan and cook the chopped onion, garlic and reply’s pepper flakes until fragrant and the onions are slightly translucent.
- Follow that up with a can of whole peeled tomatoes. Break up the tomatoes as you stir them into the onion mixture.
- Season with salt, pepper, dried oregano and sugar. Stir to combine.
- Return the brown chicken to the sauce. Add in the bay leaves and cover.
- Allow to cook for 20-30 minutes covered untold the chicken is cooked through.
- Toss with cooked pasta or serve over mash potatoes.
- Top with Parmesan cheese and Basil.
- Enjoy!
