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Herbed Chicken and Tomato Stew Recipe

Herbed Chicken and Tomato Stew recipe


This is a yummy chicken stew with tomatoes and herbs. You cook chicken with tomatoes, onions, and garlic. It's made in a pot and is very good for dinner. It's easy to make and tastes great with bread or rice.


1 medium Yellow Onion
4 Garlic Cloves
15 g Fresh Oregano
4 Chicken Thighs, bone-in and skin-on
400 g Crushed Tomatoes
1 tbsp Tomato Paste
120 ml Chicken Broth
2 tbsp Olive Oil
Salt to taste
Black Pepper to taste
240 g Penne Pasta
30 g Grated Parmesan Cheese


Peel and finely chop the yellow onion and garlic cloves. Separate oregano leaves from stems and finely chop the leaves.
Season the chicken thighs with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken thighs and sear until golden brown, about 4 minutes per side. Remove the chicken and set aside.
In the same pot, add the remaining tablespoon of olive oil, chopped onions, and garlic. Cook until the onions are translucent, about 3 minutes.
Stir in the tomato paste and cook for another minute.
Add the crushed tomatoes, chicken broth, and oregano leaves to the pot. Bring to a simmer.
Return the chicken thighs to the pot, cover, and reduce heat to low. Let it simmer for 1 hour and 30 minutes, or until the chicken is tender and cooked through.
While the stew is simmering, bring a separate pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Once the chicken is done, remove it from the pot and shred the meat using two forks, discarding the bones and skin.
Return the shredded chicken to the pot and stir to combine with the tomato stew.
Serve the herbed chicken and tomato stew over the cooked penne pasta, sprinkled with grated Parmesan cheese.

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