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This chicken stew is packed with tender, juicy pieces of chicken and savory vegetables. It's absolutely delicious, and easy to make in just under an hour.
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Chicken Stew with Tomatoes, Onions and Basil

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories
Author Victor

Ingredients

  • 1 whole chicken cut in pieces broiler-fryer or roaster type
  • 3 medium onions sliced
  • 5 large ripe tomatoes diced
  • 3 garlic cloves minced
  • 3 Tbsp fresh basil chopped
  • 2 tsp kosher salt add more to taste if needed
  • 1 Tbsp green onions
  • 2 Tbsp olive or vegetable oil
  • 1 Tbsp parsley
  • Freshly ground black pepper to taste

Instructions

  • Rinse the chicken and pat dry with a paper towel. Cut into pieces
  • Heat 1 Tbsp of oil in a skillet over medium-high heat. Add onions and cook them for about 10 minutes until soft and golden brown. Stir them often so they don't get burned. Set aside
  • Heat 1 Tbsp of oil in a separate large skillet or saute pan. Brown chicken on medium-high heat for 2-3 minutes on each side, until golden brown
  • Add cooked onions and diced tomatoes to the browned chicken. Reduce heat to medium (or slightly lower if the boiling it too vigorous) and cook for 20-25 minutes. Do not cover the pan, you want half of the water released from tomatoes to be able to evaporate and the stew to thicken
  • Add fresh chopped basil, ground black pepper and salt. Cover and simmer for another 5 minutes. If you prefer the stew thicker, cook uncovered
  • Remove from heat and transfer to a serving dish
  • Serve and enjoy with your favorite side dish. I like to garnish this chicken stew with freshly chopped green onions and parsley