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Tomato-Chicken Stew


2 lbs. boneless skinless whole chicken breast
1/2 cup flour
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp onion powder
1/4 tsp paprika
1 tbsp vegetable oil
1 chopped onion
1 chopped green bell pepper
1 (8 oz.) can tomato sauce
1/2 cup chicken broth

Cut the chicken into 1 inch cubes and pound with tenderizer until tender. Place flour in bowl or on large plate and mix in salt, pepper, onion powder and paprika. Roll chicken pieces in the flour mixture. In medium skillet, heat the oil over moderate heat. Add chopped onion and green pepper and saute for about 5 minutes or until the onion is soft. Remove the veggies from skillet and set aside. Add chicken to the skillet and brown on both sides. Return the veggies to the skillet and pour the tomato sauce over everything. Add the chicken broth and simmer until the chicken is tender, about 10-15 minutes.

Serves: 4

This is great comfort food and even better with fresh cornbread!

Views: 27

Replies to This Discussion



4 slices bacon (or substitute for vegetarian bacon)
1/2 cup finely chopped onions
White and pale green parts - 1 large *leek (about 1 cup).
*you can use white onion if leeks are not available.
1 large garlic clove
1/2 bay leaf
Salt and freshly ground pepper to taste
1-1/4 pounds of butternut squash, seeded, peeled and cut into 1 inch pieces (about 3 cups)
1 medium Granny Smith apple or other tart apple, peeled and chopped
2 cups of vegetable broth **
1-1/2 tbsp olive oil
1/2 cup of water (plus additional for thinning of soup as needed)
2 tablespoons sour cream, plus any additional for garnishing
Chopped, peeled apples for garnishing

Cook the bacon until crisp. Set the bacon aside for garnishment later.

In heavy saucepan, add the olive oil, onions, leek, garlic and bay leaf and season lightly with the salt and pepper to taste. Cook, stirring until softened. Add the squash, apple, broth and water. Cover and simmer until the squash is very tender - approx. 20-25 minutes. Discard the bay leaf when done.

In blender, puree the squash mixture in batches, transferring to a clean pot. Add water as necessary to think soup to preferred consistency. Whisk in sour cream and season more with salt and pepper if necessary. **Heat soup over medium-low heat until hot (do not allow the soup to boil)

Garnish with chopped apple, crumbled bacon and sour cream as desired.

**You can substituted chicken stock for the vegetable stock.

**I put the soup in a crock pot on low for about 4 hours, which was a great alternative to having to watch it on the stove and it didn't thicken up too much or dry out.

Serves: 4

This was very tasty and a very good choice for a simple winter meal or first course for dinner!
this sounds really good.... I think I shall have it for dinner.

1/2 cup of alphabet pastas
1 tablespoon of olive oil
1 cup of onion
2 cloves garlic - minced/chopped
1 cup carrots, diced
1/3 cup celery, diced
2 cups vegetable broth
1 14 oz. can crushed / diced tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
1 cup soy milk unsweetened

Cook pasta per directions, rinse, drain and set aside
In pot, heat oil, saute onions and garlic for 2 minutes. Add celery and carrots and saute for 3-4 minutes. Add broth, tomatoes, basil, oregano, salt and pepper. Mix and cover. Bring to boil. Reduce heat and simmer for 15-20 minutes. Puree this mixture until smooth. Place puree back in pot and mix in soy milk. Bring ALMOST to a boil, but don't boil. Reduce the heat and simmer for 10 minutes

Place alphabet pasta in bowls and top with soup.


**I modified this recipe a bit because I didn't have certain ingredients.

I actually used a whole medium onion. I used 2 yellow squashes in place of carrots. I added a 16 oz. pack of mushrooms. I used a 28 oz can of chopped tomatoes. I used regular skim milk. I used 3/4 cup of the pasta and just mixed it in with the soup. I also blended but only until it was still a little course, versus smooth.

It was pretty good and it is cheap to make. It probably freezes well, too.


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