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!

TOMATO CHICKEN STEW

Ingredients

  • 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

Instructions

  1. 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.
  2. Add chopped tomatoes, tomato paste and white onion and stir. Cook for about 10 minutes, until the tomatoes start to break down.
  3. Add coconut milk and water and bring to a boil. Lower the heat to medium low and allow to simmer until the liquid thickens.
  4. Remove from heat and garnish with chopped scallions.
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http://www.jehancancook.com/2017/11/tomato-chicken-stew/

This article has 2 comments

  1. Troy

    Looks awesome and am sure tastes absolutely delicious like everything else that you create and share with us Jehan! I’ve never tried this stew with coconut milk. What a fantastic twist! Will certainly try it soon. Thank you and blessings always from Toronto.

  2. Pingback: 2017-12-01 Fabulous Food Allergy Friday – surviving the food allergy apocalypse

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