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!



  • 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.
Author: Jehan Powell