Tomato Chicken Stew
I’m always experimenting with new ways to make dishes that we tend to eat a lot of. Chicken stew is definitely on heavy rotation around here and I try to add different spices and flavors that will change it up a bit. Guyanese tend to cook a lot a stews served with rice and that’s pretty much my go to meals. In an effort to keep it fresh and exciting I try to think of new ways to cook the classic. In this Spicy Tomato Chicken Stew, the tomato and coconut milk are a winning combination and the boneless chicken thighs make it a quick meal. Served with a plate of rice, this is makes for one delicious and comforting meal. Enjoy!
Get the Recipe TOMATO CHICKEN STEW
- 3 lbs boneless chicken thighs cut into strips
- 1 tbsp crushed garlic
- ½ tsp crushed ginger
- 1 tsp salt
- 5 sprigs Thyme
- ¼ tsp hot pepper, diced
- ½ tsp oil
- 2 plum tomatoes, finely chopped
- 1 tbsp tomato paste
- ½ white onion
- 1 cup coconut milk
- ½ cup water
- 3 scallions
- In a bowl combine chicken, garlic, ginger, salt, thyme and pepper and set aside. In a large pan over high heat, add oil. When oil is hot add chicken and cook until browned.
- Add chopped tomatoes, tomato paste and white onion and stir. Cook for about 10 minutes, until the tomatoes start to break down.
- Add coconut milk and water and bring to a boil. Lower the heat to medium low and allow to simmer until the liquid thickens.
- Remove from heat and garnish with chopped scallions.