Spanish Style Chicken & Tomato Stew

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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 235kcal


  • 600 g diced chicken breasts
  • 2 cloves grated garlic
  • 1 finely chopped onion (approx 150g)
  • 1 diced red pepper (approx 150g)
  • 800 g tinned tomatoes
  • 1-2 tablespoons paprika
  • 1 chicken stock pot/cube
  • 1 teaspoon thyme


  • Heat a large pot on a medium heat and spray well with one kcal spray.⁣
  • Add the onion and cook until softened.⁣
  • Add the red pepper, garlic, cumin, paprika and thyme and cook for 2-3 minutes on a low heat stirring frequently to release all the flavours from the spices.⁣
  • Add the tomatoes, one tin of water and bring to a simmer.⁣
  • Stir in the stock pot/cube and season with pepper.
  • ⁣Reduce heat to a low temperature, cover and allow to cook for at least 30 minutes (the longer you leave it, the better the flavour. You can even add it to a slow cooker and leave it cook overnight/while you are at work).⁣
  • Before serving, bring the stew to a simmer and add in the raw diced chicken breasts. ⁣
  • Cook for a further for 5-10 minutes stirring from time to time (until the chicken is cooked and white throughout).⁣
  • Serve with rice, potatoes, pasta, or crusty sourdough bread.⁣


Calories: 235kcal | Carbohydrates: 14g | Protein: 39g | Fat: 3g