Red Stew Chicken is a colorful dish that brings warmth to any kitchen! With juicy chicken pieces simmered in a rich tomato sauce, it’s full of flavor and spices.
Honestly, it smells amazing while cooking! I love to serve it hot over rice or with warm bread for dipping. You might want to keep some napkins handy; it’s that good! 😋
Key Ingredients & Substitutions
Chicken: Drumsticks and thighs are perfect for this stew as they stay tender and juicy. If you prefer, chicken breasts will work too, but they might be less juicy. You can also use tofu or chickpeas for a vegetarian option!
Vegetable Oil: I like using vegetable oil, but olive oil or canola oil work well too. If you’re looking for a healthier choice, avocado oil is a fantastic substitute that also adds flavor.
Tomatoes: Fresh tomatoes give a great flavor, but canned crushed tomatoes save time and effort. If fresh tomatoes are out of season, definitely go for the canned ones. You can also try tomato puree for a smoother texture.
Spices: The combination of smoked paprika, cumin, and chili powder adds depth. If you don’t have smoked paprika, regular paprika works too. Adjust the heat level based on your preference—use less cayenne or skip it if you prefer mild flavors!
How Do I Get the Chicken Browned Perfectly?
Getting that lovely golden-brown color on the chicken is all about the cooking method. Here’s how to do it:
- Heat your pan until it’s hot, but not smoking. This helps get a nice sear.
- Add enough oil to coat the bottom—too little won’t give that nice color.
- Don’t overcrowd the pan. Give the chicken space to brown properly; it makes a difference!
- Once added, let them cook without moving them for a few minutes until the bottom is golden. Then, flip them carefully.
Taking these steps will give your stew chicken a beautiful color and richer flavor!
How to Make Red Stew Chicken
Ingredients You’ll Need:
For the Chicken:
- 8 pieces chicken (drumsticks and thighs recommended)
For the Sauce:
- 3 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 1 red bell pepper, sliced
- 2-3 fresh tomatoes or 1 cup canned crushed tomatoes
- 2 tablespoons tomato paste
For Spicing It Up:
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder or cayenne pepper (adjust to taste)
- Salt to taste
For Cooking:
- 1 cup chicken stock or water
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 30 minutes to cook. So, in total, you’re looking at about 40 minutes to enjoy this delightful dish!
Step-by-Step Instructions:
1. Heat the Oil:
In a large skillet or cast-iron pan, heat the vegetable oil over medium-high heat. Let it get nice and hot before adding your chicken!
2. Season the Chicken:
While the oil is heating, season the chicken pieces generously with salt, ground black pepper, and half of your spices (smoked paprika, ground cumin, and chili powder/cayenne). This will give them great flavor right from the start!
3. Brown the Chicken:
Carefully place the seasoned chicken pieces in the hot oil. Cook them until they are golden brown on all sides, around 8-10 minutes. Then, remove them from the pan and set them aside on a plate.
4. Sauté the Aromatics:
In the same pan with the leftover oil, add the sliced onions, garlic, and ginger. Sauté for a few minutes until the onions turn soft and translucent, filling your kitchen with yummy smells!
5. Add Tomato Base:
Now, stir in the tomato paste and cook it for about 2 minutes. This will boost the flavor! Next, add your fresh or canned tomatoes and the sliced red bell pepper. Let it simmer for about 5 minutes, stirring occasionally.
6. Combine Chicken and Sauce:
Return the browned chicken pieces to the pan. Then pour in the chicken stock or water, just enough to partially cover the chicken. Sprinkle in the remaining spices and mix everything gently to combine flavors.
7. Simmer:
Cover the skillet and reduce the heat to low. Allow everything to simmer for about 25-30 minutes, or until the chicken is cooked through and tender. Remember to stir occasionally to prevent sticking!
8. Finishing Touches:
Once the sauce has thickened and your chicken is beautifully cooked, take it off the heat. Garnish with freshly chopped cilantro or parsley for a pop of color and flavor.
9. Serve & Enjoy:
Serve your comforting Red Stew Chicken hot with steamed rice, boiled potatoes, or some warm bread to soak up that flavorful sauce. Enjoy every single bite!
Happy cooking! 😊
Can I Use Bone-In Chicken Breasts Instead of Drumsticks and Thighs?
Absolutely! Bone-in chicken breasts can be used, but they may cook faster than drumsticks and thighs. Adjust the cooking time accordingly to ensure they don’t dry out. Aim for internal temperatures of 165°F (75°C).
How Can I Thicken the Sauce If It’s Too Runny?
If your sauce turns out runny, you can thicken it by simmering it uncovered for a few extra minutes to reduce the liquid. Alternatively, mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the sauce and cook for another few minutes until thickened.
What’s the Best Way to Store Leftovers?
Store any leftover Red Stew Chicken in an airtight container in the fridge for up to 3 days. Make sure it’s completely cooled before sealing it up. To reheat, simply warm it in a saucepan over low heat, stirring occasionally, or microwave until heated through.
Can I Freeze This Dish?
Yes, you can freeze Red Stew Chicken! Allow it to cool completely, then place it in a freezer-safe container or bag. It will keep well for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove or microwave.
