How To Make Stew Chicken in Stewed Tomato Sauce

stewed tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and still provide a rich flavor.

scotch bonnet pepper

🥗Healthier: habanero pepper

💰Cheaper: jalapeño pepper

Habanero adds similar heat, while jalapeño is milder and more accessible.

olive oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor, while vegetable oil is cost-effective.

black pepper

💰Cheaper: white pepper

White pepper can be a cheaper alternative with a similar flavor profile.

Start by thanking patrons and introducing the recipe for stewed chicken.

Mention that there are many ways to make stew chicken and express a preference for brown stew.

Prepare 5-6 pounds of chicken, noting that some skin is left on.

Chop green scallions and fresh celery, and set aside.

Add fresh thyme to the chicken, trying to leave off most of the sticks.

Add about 2 tablespoons of all-purpose seasoning blend to the chicken.

Sprinkle in paprika to taste, avoiding a smoky flavor.

Optional: Add about 1 tablespoon of soy sauce for flavor.

Open a tin of diced peeled and stewed tomatoes to use for the gravy, instead of ketchup.

Heat a small amount of olive oil in the pot to start cooking the chicken, noting that the skin will provide some fat.

Place the chicken pieces in the pot, ensuring they are not too small to avoid undercooking.

Cook the chicken in its own juices without adding too much water, stirring occasionally.

After about 10-12 minutes, check the chicken and stir from the bottom to ensure even cooking.

Add the tin of stewed tomatoes to the pot and mix well.

Adjust seasoning with salt and check for flavor, noting that the tomatoes may not be salty enough.

Cooking Techniques

Equipment Needed

Spice Level: