Chicken Tomato Stew

10 INGREDIENTS • 7 STEPS • 30MINS

Chicken Tomato Stew

Recipe

4.8

8 ratings

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

Chicken Tomato Stew

Save

Jonny Tang at SideChef

Hi, I'm Jonny at SideChef! Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!

https://www.sidechef.com

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

30MINS

Total Time

$1.83

Cost Per Serving

Ingredients

Servings

4

us / metric

6

Boneless, Skinless Chicken Thighs

4 cups

Dark Shimeji Mushrooms

1/2

1/2 can
(400 g)

Finely Chopped Tomatoes

1 2/3 cups

Chicken Stock

2 cloves

as needed

1 Tbsp

Chopped Fresh Basil

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

232

Fat

5.4 g

Protein

31.4 g

Carbs

13.0 g

Chicken Tomato Stew

Save

Jonny Tang at SideChef

Hi, I'm Jonny at SideChef! Self-proclaimed "dinner-for-one" expert because I always eat alone. Soups and stews are my favorite!

https://www.sidechef.com

Author's Notes

If shimeji mushrooms aren't available in your area, you can substitute them with sliced cremini or shitake.

Cooking InstructionsHide images

step 1

Thinly slice the White Onion (1/2). Mince the Garlic (2 cloves). De-stem the Dark Shimeji Mushrooms (4 cups). Cut each Boneless, Skinless Chicken Thighs (6) into small pieces, season with Salt (to taste) and Ground Black Pepper (to taste).

step 2

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

step 3

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

step 4

Add in shimeji mushrooms, stir fry for 2 minutes, then add in Finely Chopped Tomatoes (1/2 can) and Chicken Stock (1 2/3 cups). Bring the mixture to a boil.

step 5

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.

step 6

Just before the stew is almost done, season it with Dried Oregano (as needed), Salt (to taste) and Ground Black Pepper (to taste).

step 7

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

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