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Rustic Chicken & Vegetable Tomato Stew
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Built by the community using onion, carrot, chicken, spinach, potato, tomato sauce
A hearty, warming one-pot stew with tender chicken, chunky potatoes, sweet carrots and wilted spinach in a rich tomato sauce. Simple comfort food that tastes like it took all day.
Cooking Ability Level
Prep
15 mins
Cook
40 mins
Serves
4
Difficulty
Easy
Budget
Reasonable
Calories
380
Ingredients
- 2 chicken breasts (or 4 thighs), cut into bite-sized chunks
- 2 medium potatoes, peeled and cut into 2cm cubes
- 2 medium carrots, peeled and sliced into rounds
- 1 medium onion, diced
- 2 large handfuls of fresh spinach
- 400ml tomato sauce
- 3 cloves garlic, minced
- 400ml chicken stock (1 stock cube dissolved in 400ml boiling water)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
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Method
1. Heat the olive oil in a large pot or deep pan over medium-high heat. Season the chicken pieces with salt and pepper.
2. Add the chicken to the pot and brown for 3-4 minutes on each side until golden. Remove and set aside on a plate — it doesn't need to be fully cooked at this stage.
3. In the same pot, add the diced onion and cook for 3-4 minutes until softened, scraping up any browned bits from the bottom. Add the garlic and cook for another minute until fragrant.
4. Add the carrots and potatoes to the pot, stirring to coat them in the oil and onion mixture. Cook for 2 minutes.
5. Pour in the tomato sauce and chicken stock. Add the dried oregano and thyme and stir everything together.
6. Return the browned chicken to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the potatoes and carrots are tender and the chicken is cooked through.
7. Remove the lid, stir in the spinach and let it wilt for 1-2 minutes. Taste and adjust seasoning with salt and pepper.
8. Serve as is in deep bowls, or with crusty bread to mop up the sauce.
Nutrition per Serving
380
Calories
34g
Protein
32g
Carbs
10g
Fat
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