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Mom's Spicy Chicken Tomato Stew
Mom's Spicy Chicken Tomato Stew
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Spicy chicken tomato stew customizable to your taste with added chili powder as it cooks.
Ingredients:
  • 2 pounds bone-in, skin-on chicken thighs
  • 4 cups water, or as needed to cover
  • 6 medium potatoes, peeled and cubed, or more to taste
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 small white onion, chopped, or to taste
  • 1 tablespoon chili powder, or more to taste
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon ground black pepper, or more to taste
  • 2 (14.5 ounce) cans cream-style corn
Instructions:
  • Layer the chicken in a large Dutch oven, ensuring it's all submerged in water. Bring it to a boil and then simmer gently until the chicken is no longer pink at the bone and the juices run clear, for about 20 to 35 minutes. To ensure it's cooked perfectly, use an instant-read thermometer to check that it reads 165°F (74°C) near the bone.
  • Transfer the chicken to a plate to cool, using a slotted spoon, and leave the cooking liquid in the pot. Once the chicken is cool enough to handle, discard the skin and bones, shred the meat, and set it aside.
  • Combine diced potatoes, tomatoes, onion, chili powder, salt, and pepper in the pot. Simmer until potatoes are tender, about 20-25 minutes.
  • Combine fresh corn kernels and shredded chicken into the flavorful stew, allowing all ingredients to come to a gentle simmer for 5 to 10 minutes until heated through. Taste the stew, then season to perfection. Let it simmer for an additional 10 to 15 minutes before serving to enhance the flavors.

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