Tomato Chicken Stew
No cream, no fuss, just a thick savory stew you can pull together after work. I load mine with potatoes, carrots, and celery. Serve it with a crusty loaf…
Servings: 5 servings
Calories: 450kcal
Equipment
- Pot
Ingredients
- 3 tbsps butter
- 1 large onion , quartered
- 1 kg chicken , cut into bite-size pieces and seasoned with a dash of pepper
- 300 g potatoes , skinned and halved
- 300 g carrots , peeled and halved
- 150 g celery , cut at a slant into 4-cm pieces
- 2 large tomatoes , quartered
- 2 cans stewed tomatoes
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 2 tbsps sugar
- 500 ml water
- Salt , to taste
Instructions
- Heat butter in a pot and stir-fry onions until soft. Add chicken pieces; cook for 5 mins.
- Add potatoes, carrots, celery and tomatoes. Allow to cook for another 5 mins.
- Add remaining ingredients - stewed tomatoes, bay leaves, sauce, sugar and water. Bring to a boil.
- Once boiling, turn fire to low and allow to simmer for 20 mins or until chicken is soft. Season to taste with salt.
- Serve hot with bread slices or French loaf.