Traditional Foods / How to Make Chicken Stew with Tomatoes — But Not the Usual Way! This New Method Will Transform Your Cooking + Video

According to Saed News Cooking Service, there are as many ways to cook chicken as there are chefs in the world, and everyone has their own unique method. If prepared properly and deliciously, chicken can be even tastier than many other meat dishes. If you're tired of repetitive chicken flavors and want to try a new recipe for yourself and your family, be sure to follow this article. Here, we’ll teach you how to prepare a simple and quick chicken stew that’s ready in no time. If you’re short on time and looking for a fast meal, this stew is a perfect option. So stay with us to learn how to make chicken and tomato stew.

Instructions:

To prepare this delicious and quick stew, first grate the onion and sauté it in a pan with some oil over low heat until soft and golden. Then add the grated garlic and sauté for another 30 seconds with the onion. Now add large chunks of chicken breast to the onion and garlic mixture, and season with salt, black pepper, turmeric, and paprika. Sauté for 1–2 minutes. Add the pomegranate paste and mix everything well. Pour in one cup of boiling water and cover the pan to let the chicken cook thoroughly. After about 30 minutes, arrange thick tomato slices on top of the chicken, cover the pan again, and let it cook for another 15 minutes. Your chicken and tomato stew is now ready to serve. Enjoy!

Key Tips:

• You can substitute chicken breast with chicken fillet if desired.

• Pomegranate paste is a reduction made from pomegranate seeds, available in sour or mildly sweet varieties. It usually has a dark color but should not be overly black, which can indicate burning during preparation. Good-quality pomegranate paste shouldn't be overly thick or smell sour. For this stew, try to get your paste from reputable stores or trusted homemade sources. If it's too thick, you can dilute it with a bit of vinegar.

• For a quick guide on onion types:

  • Yellow onions are the most common and best for cooking.

  • White onions have a milder flavor than yellow ones and are similar in use to red onions; they’re good raw in salads or dips and ideal for Mexican dishes.

  • Red onions contain more fiber and are great for garnishing dishes due to their color. They're suitable for grilling, salads, and sandwiches, but they don’t add much aroma or flavor when cooked, so they are not typically used in cooking.