May 18, 2017

Quick and Easy Tomato Chicken Stew

Even though the key ingredients here are tomato, chicken, and chicken soup, but in fact it's the cilantro that make this dish shine. 

I didn't expect that a small bundle of leftover cilantro can greatly enhance the flavors. This dish provides warmth from the chicken stock and a pop of refreshing aroma from the herbs. And one extra point - nearly zero food waste, even the cilantro stems were chopped up into the stew.

Quick and easy tomato chicken stew - 


  • 0.5 lb chicken tenders
  • 4 garlic cloves
  • 1/2 cabbage
  • 1 pack maitake mushroom
  • 1 box of semi-firm tofu
  • 1 can chopped tomatoes
  • 1 small bundle cilantro
  • Some chicken stock
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon grated or finely chopped ginger
  • 1 teaspoon salt
  • Some black pepper


Cut the chicken tenders into 2 or 3 smaller pieces. Peel and roughly chop the garlic cloves. Drain and slice the tofu into about half inch pieces. Tear the cabbage into smaller pieces. Finely chop the cilantro and separate the stems and leafy parts. 

Drizzle some olive oil to the pot and turn to medium high heat. Add in the garlic along with some salt and pepper. Cook till the garlic turns slightly browned but not burnt.

Add in chicken pieces and sear till slightly colored on the surface.

Add in grated ginger and let it cook for about 30 seconds, till aromatic. Pour in soy sauce, mirin, and chopped cilantro stems. Give it a quick stir then add in the mushrooms. Cook for another minute or two then top with cabbage. The cabbage might appear overflowing the pot, but it will start to wilt after few minutes.

Once the cabbage wilts and easier to mix with other ingredients, gently transfer the tofu into the pot. Drain the canned tomatoes then pour into the mixture. Also pour in some chicken stock, just enough for the liquid to go slightly above all the ingredients, but use more stock if soupier texture is preferred. Bring to a boil then lower the heat to keep it at a simmer for another 10 minutes.

Sprinkle some chopped cilantro leaves right before serving. 

Fresh tomatoes are doable too, but sometimes the canned version binds better in a stew, and doesn't take long to cook. If using fresh tomatoes, it might take a while to turn soft with center texture almost melts in the stew.

Other stew recipes with tons of veggies:

No comments:

Post a Comment