Recipe: Chicken Tomato Stew

by Carrinicole

This recipe came out of necessity. I wanted to make my Chicken with Red Wine Sauce, but quickly discovered, I had no wine…or olives. What I did have was tomatoes and red peppers.

Since I had larger cans of tomato sauce, I evolved the recipe to be more stew-based. And it turned out really yummy! Perfect for a cool, cloudy day. I’ll be making this again.

Chicken Tomato Stew

This recipe came out of necessity. I wanted to make my Chicken with Red Wine Sauce, but quickly discovered, I… Healthy Recipes Healthy, Chicken, Dinner Greek Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2-3 chicken breasts
  • ½ – 1 ½ cups olive oil (depends on preference)*
  • 1 large yellow onion, chopped
  • 3-4 red peppers, diced
  • 1 teaspoon red wine vinegar
  • 1 8-oz can tomato sauce*
  • 1 14.5-oz can diced tomatoes*
  • 1 ½ cup chicken broth*
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon Cavendar’s Greek Seasoning
  • 1/8 teaspoon dried thyme

Instructions

  1. Pour olive oil into large pot. Brown chicken in olive oil for 10 minutes.
  2. Stir in peppers, onions, olives.
  3. Add rest of ingredients.
  4. Cook on medium/low for 60-90 minutes.

Notes

• Olive oil: Greeks love cooking with olive oil. You can absolutely lessen this— just ensure that the base of your pot is well coated with olive oil. • Tomato sauce: if you only have a larger can of tomato sauce, that’s ok! Add it in! • Diced tomatoes: same as the tomato sauce, if you only have a larger can, add it in! • Chicken broth: can substitute with water.

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