Name: Chicken Tomato Stew
Total time: PT1800.0S
Yield: 4
Ingredients: 6 Boneless, Skinless Chicken Thigh; 400 gram Dark Shimeji Mushroom; 1/2 White Onion; 1/2 can Finely Chopped Tomatoes; 400 milliliter Chicken Stock; 2 clove Garlic; 1/2 teaspoon Dried Oregano; 1 tablespoon Fresh Basil; to taste Salt; to taste Ground Black Pepper

A simple Chicken Tomato Stew with flavorful and tender shimeji mushrooms. Goes great with udon noodles, rice noodles, or rice for a hearty dinner.

Low-Fat

SideChef Original

Beginner

Quick

Fusion

Poultry

<p>
<h2>How To Make Chicken Tomato Stew</h2>
<h3>How To Prepare The Chicken</h3>
After cleaning the chicken thigh fillet, cut it into small pieces and season with salt and pepper. Give them a quick toss and place the chicken pieces in a non-stick pan over medium heat. Fry them until golden brown and set aside until ready to mix with the tomato mixture.
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<h3>How To Prepare The Tomato Stew Mixture</h3>
For an easier clean-up, you can use the same pan where you fried the chicken pieces to make the tomato stew mixture. Start with sauteing the onions and garlic until the onions are translucent and soft. Add in the mushrooms and give it a good stir to separate the mushroom pieces. You can add in the diced tomatoes and chicken stock once the mushrooms have softened a little bit. Let the mixture boil before adding back the chicken pieces, and reduce the mixture until you have a thick consistency.
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<h3>How To Serve Chicken Tomato Stew</h3>
When your tomato stew has a thick sauce, don’t forget to season it with some dried oregano, salt, and pepper. You can serve the chicken tomato stew with some steamed white rice or noodles. You can also garnish it with fresh basil.
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<h2> Ingredients &amp; Substitutions</h2>
<ul>
<li>Chicken Thighs - you can grab a pack of chicken thigh fillets in the grocery store or use some leftover chicken. Chicken thighs have a higher fat content, making them softer and juicier compared to chicken breasts.</li>
<li>Shimeji Mushroom - packed with umami flavor! Shimeji has a nutty and slightly sweet flavor when cooked, and they cannot be eaten raw. It has a soft, chewy texture and works great in this tomato stew recipe. You can substitute it with shiitake mushrooms.</li>
<li>White Onions - usually adds a sweet flavor when cooked. It can be substituted with yellow onions.</li>
<li>Chopped Tomatoes - you can either choose crushed or any canned tomatoes. You can chop the whole tomatoes. Canned tomatoes are best for cooking and also have a great sweet and acidic tomato flavor.</li>
<li>Chicken Stock - for added savory and umami flavor. You can also substitute it with chicken broth or plain water but may need to adjust some seasonings.  If you want to make your own, you can use this recipe: <a href="https://www.sidechef.com/recipes/26964/easy_slow_cooker_chicken_stock/" target="_blank">Chicken Stock</a> or <a href="https://www.sidechef.com/recipes/3804/homemade_chicken_broth/" target="_blank">Chicken Broth</a></li>
</ul>
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<h2>Tips &amp; Suggestions</h2>
<ul>
<li>If you’re in crunch time and the stew is taking too long to thicken, you can make a slurry (1:2 ratio of cornstarch and water) and slowly stream it to your stew until you get your preferred consistency. </li>
<li>Add Umami-rich ingredients. Ingredients like dried mushrooms, black garlic, soy-bean paste, fish sauce, peanut butter, and even unsweetened cocoa powder do magic when it comes to savory dishes like stews or chilies.</li>
<li>If your stew tastes bland, use some soy sauce, Worcester sauce, dry red wine, or tomato paste to fix this issue. Add a little at a time, taste, and add more if needed.</li>
</ul>
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<h2>Frequently Asked Questions</h2>
<h3>How to store leftover Chicken Tomato Stew?</h3>
Make sure to cool down the leftover stew completely before storing it in an airtight container. It can be kept in the refrigerator for up to 4 days. We recommend storing it in a microwave-safe container for easier heat up too.
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<h2>You Might Also Like:</h2>
<h3>Learn More About Stews</h3>
<ul>
<li><a href="https://www.sidechef.com/articles/1504/everything-about-how-to-cook-best-stews-soups-chillies/" target="_blank">Everything About How to Cook the Best Stews, Soups, and Chillies</a></li>
</ul>
<h3>Collection Of Recipes You Should Explore</h3>
<ul>
<li><a href="https://www.sidechef.com/collections/1503/10-perfect-beef-stew-recipe-ideas-with-extra-tips/" target="_blank">10 Perfect Beef Stew Recipes So Perfect for Chilly Days</a></li>
<li><a href="https://www.sidechef.com/collections/1505/21-ideas-and-42-recipes-for-best-side-dishes-to-serve-with-stews/" target="_blank">Best Side Dishes to Serve With Stews</a></li>
</ul>
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<h3>Other Popular Recipes You Should Try</h3>
<ul>
<li><a href="https://www.sidechef.com/recipes/13854/peasant_chicken_stew/" target="_blank">Peasant Chicken Stew</a></li>
<li><a href="https://www.sidechef.com/recipes/25264/dominican_oxtail_stew_with_moro_rice/" target="_blank">Dominican Oxtail Stew with Moro Rice</a></li>
<li><a href="https://www.sidechef.com/recipes/16687/mediterranean_seafood_stew/" target="_blank">Mediterranean Seafood Stew</a></li>
</ul>
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</p>

Chicken Tomato Stew

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Boneless, Skinless Chicken Thigh

Dark Shimeji Mushroom

gram

White Onion

Finely Chopped Tomatoes

Chicken Stock

milliliter

Garlic

clove

Dried Oregano

teaspoon

Fresh Basil

tablespoon

Salt

to taste

Ground Black Pepper

Stove

Thinly slice the {@3:}. Mince the {@4:}. De-stem the {@1:}. Cut each {@0:} into small pieces, season with {@5:} and {@2:}.

Thinly slice the White Onion (1/2 N/A). Mince the Garlic (2 clove). De-stem the Dark Shimeji Mushroom (400 gram). Cut each Boneless, Skinless Chicken Thigh (6 N/A) into small pieces, season with Salt ( to taste) and Ground Black Pepper ( to taste).

Thinly slice the White Onion (1/2). Mince the Garlic (2 clove). De-stem the Dark Shimeji Mushroom (400 gram). Cut each Boneless, Skinless Chicken Thigh (6) into small pieces, season with Salt (to taste) and Ground Black Pepper (to taste).

In a non-stick frying pan, fry your chicken pieces over medium-high heat until both sides are golden brown.

Remove your chicken from the pan, and cook onions and garlic in the same pan over medium heat, until onions are softened.

Add in shimeji mushrooms, stir fry for 2 minutes, then add in {@0:} and {@1:}. Bring the mixture to a boil.

Add in shimeji mushrooms, stir fry for 2 minutes, then add in Finely Chopped Tomatoes (1/2 can) and Chicken Stock (400 milliliter). Bring the mixture to a boil.

Return chicken to the pan with all the accumulated juice, cook over low heat for 5-10 minutes, until the sauce is reduced and thickened.

Just before the stew is almost done, season it with {@1:}, {@2:} and {@0:}.

Just before the stew is almost done, season it with Dried Oregano (1/2 teaspoon), Salt ( to taste) and Ground Black Pepper ( to taste).

Just before the stew is almost done, season it with Dried Oregano (1/2 teaspoon), Salt (to taste) and Ground Black Pepper (to taste).

Top with {@0:} before serving. Serve with rice or noodles.

Top with Fresh Basil (1 tablespoon) before serving. Serve with rice or noodles.

Chicken Tomato Stew

4.8

30MINS

$1.83

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions