Italian Chicken Tomato Stew
A heartwarming blend of tender chicken, tomatoes, and aromatic spices, this stew is perfect for cozy family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Can substitute with thighs for richer flavor.
- 2 cans diced tomatoes (about 14.5 oz each)
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 1 piece bell pepper, chopped (red or green)
- 1 teaspoon Italian seasoning
- to taste Salt and pepper Adjust according to preference.
- 2 tablespoons olive oil For searing the chicken.
- to garnish Fresh basil Add for an aromatic finish.
Instructions
Preparation
- Start by washing and chopping your veggies. Dice the onion, mince the garlic, and chop the bell pepper. Set them aside.
Cooking
- In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper and sear them for about 4-5 minutes on each side until golden brown. They do not need to be fully cooked.
- Remove the chicken from the pot and set aside. In the same pot, add the chopped onion and bell pepper, sautéing until they are translucent (about 5-7 minutes). Stir in the minced garlic and cook for another minute.
- Pour the diced tomatoes (with their juices) into the pot. Add the Italian seasoning and mix well. Return the chicken to the pot, ensuring it’s submerged in the tomato mixture.
- Cover the pot and let it simmer on low heat for about 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- Once fully cooked, remove from heat. Shred the chicken into bite-sized pieces using two forks or chop it directly in the pot. Serve hot, garnished with fresh basil.
Notes
If you have leftovers, they can be stored in airtight containers in the refrigerator for up to three days or frozen for up to three months. Reheat on the stove over medium heat to maintain flavors.