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