Chicken Tomato Stew with Parmesan


Flavoursome and Tender Chicken

Slowly simmered in tomato sauce, poultry becomes really tender and flavourful. A bit of parmesan flakes, fragrant basil and you can enjoy a comforting meal. This would be lovely served with boiled potatoes.

I think I have mentioned some time ago how big of a stew fan I am. So here goes another one. Again, great fit food for anyone who wants to have a protein packed lunch or dinner, but it’s not boring. Parmesan adds a nice kick to it, especially if you add some to the pot while the stew is still simmering.



4 portions, when served with sides (e.g. boiled potatoes, pasta or legumes)   |   1 cup - 250ml   |   Hands on time: 15 mins   |   Total time: 1hr 20 mins 


  • 500 g of chicken thigh meat or breast
  • 600 g of pure tomato passata (preferably from a glass jar)
  • 1 tbsp of paprika powder
  • a pinch of chilli powder, optional
  • parmesan flakes, to serve
  • 1/2 teaspoon of mustard seeds
  • olive oil for cooking
  • salt
  • a couple of bay leaves and black peppercorns
  • handful of fresh basil
  • 1 cup of water (250ml)


Cut chicken into medium sized pieces. Heat 1-2 tbsp of olive oil in a deep frying pan or a wide saucepan; fry chicken until browned and slightly crispy. Add tomato passata, water, season with just a touch of salt, paprika, bay leaves, peppercorns, mustard seeds and chilli powder. You can also add a solid piece of parmesan (3 cm x 3 cm) - this will give a deeper nutty taste to the final result. Bring to a boil, then lower heat, cover and simmer for about 40 minutes.  Check every once in a while to stir.

Tear chicken breast chunks into smaller pieces using two spatulas. Add more water if needed. Cover again and simmer for 25 minutes more or until chicken is very tender. Serve in deep plates with parmesan shavings and fresh basil.


Let me know what you think if you make this recipe. I'm curious! You can either leave a comment below or tag @kitchen.julie #kitchenjulie on instagram.