This classic chicken stew recipe is a rich and hearty mix of tender chicken pieces and carrots. It’s all simmered in a rich tomato sauce until the chicken is tender and juicy.
This simple chicken stew recipe is definitely at the top of my list of all-time favorite recipes! It's an extremely versatile dish that practically cooks itself! It's loaded with juicy chicken, carrots and a delicious tomato sauce.
To add extra flavor to the recipe, you can add some ingredients of your choice, such as red peppers, green beans or fresh herbs. It's a comforting classic dish waiting to become a new family favorite! There simply isn’t anything more comforting than this recipe and it's a budget-friendly meal.
The flavor is absolutely amazing, it’s a cozy stew that I could happily eat for 2 to 3 days in a row. It's a creamy chicken stew recipe that's absolutely perfect for any time of the year, not just the fall and winter months!
You have to take a bite of this delicious and tender chicken to understand what I'am talking about. I'm sure it will become part of your regular weeknight dinner rotation. Serve with Green peas rice or Mashed potatoes.
Below you will find the recipe card with the ingredients, instructions with simple steps and the cooking time for this recipe. For best results, watch the recipe video!
Here you'll find all the simple ingredients needed to make this recipe:
Chicken - Tender and juicy chicken cut into pieces.
Tomato - Peeled tomato cut into small chunks. Adds flavor and color to the recipe.
Olive oil and sliced onion - For sautéing. Adds flavor and some creaminess to the sauce.
White wine, salt, pepper, nutmeg, chopped garlic and tomato pulp - For seasoning the chicken.
Carrots - Adds color and flavor.
Coriander - Chopped coriander. Adds aroma and a very pleasant flavor to the recipe.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY CHICKEN STEW
Step 1: In a large saucepan, pour the olive oil and the sliced onion. Sauté on a medium-low heat until the onion start to turn slightly golden, stirring occasionally.
Step 2: Add the peeled tomato cut into small chunks, peeled carrot cut into small pieces and the chopped garlic. Stir and cook over low heat until the tomato start to break down, stirring occasionally.
Step 3: Add the chicken and season with salt, pepper, nutmeg, tomato pulp and white wine. Stir, cover the pan with a lid and simmer for about 50 minutes.
Step 4: Sprinkle with chopped coriander, turn off the heat and serve with green peas rice or mashed potatoes.
RECIPE TIPS
1. If you have leftovers, store the chicken in the fridge in a properly airtight container (to prevent the growth of microorganisms).
2. To avoid drying out the chicken, do not reheat the food in the oven, reheat it in the microwave.
3. If you prefer, you can season with fresh parsley or thyme sprigs instead of chopped coriander.
4. For a thicker stew you can replace tomato pulp for tomato paste (cooking time may vary slightly).
FREQUENTLY ASKED QUESTIONS
Can I add fresh vegetables to this delicious meal?
Absolutely! You can add, for example, green beans or peas to make this recipe healthier and more colourful.
Can I just add tomato pulp instead of fresh tomatoes?
Yes! It is healthier to make this recipe with fresh tomatoes than with tomato pulp. Tomato pulp has the advantage of making the recipe simpler and quicker.
How to make tough chicken tender?
If you want to make your chicken more tender, cook it in the tomato sauce over low heat for at least 1 hour.
This classic chicken stew recipe is a rich and hearty mix of tender chicken pieces and carrots. It’s all simmered in a rich tomato sauce until the chicken is tender and juicy.
In a large saucepan, pour the olive oil and the sliced onion. Sauté on a medium-low heat until the onion start to turn slightly golden, stirring occasionally.
Add the peeled tomato cut into small chunks, peeled carrot cut into small pieces and the chopped garlic. Stir and cook over low heat until the tomato start to break down, stirring occasionally.
Add the chicken and season with salt, pepper, nutmeg, tomato pulp and white wine. Stir, cover the pan with a lid and simmer for about 50 minutes.
Sprinkle with chopped coriander, turn off the heat and serve.
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