This recipe is dear to me.
When I was 16 or 17, I was visiting my aunt when I saw a cookbook of Chef Ramzi Choureiry.
I remember I copied around 10 unconventional recipes and decided I wanted to try them. Among these recipes were some Chinese ones – I had tried Chinese for the first time few weeks ago – and this chicken recipe.
The first time I tried it, it was a hit. Even my dad, who’s somehow traditional when it comes to food, loved it. He said it reminded him of the Poulet Basquaise he used to have in France.
I think I made some changes to the original recipe that I lost – removed the hot dogs, replaced the canned mushrooms with fresh ones, more veggies, less chicken… But it still tastes as good.
Here’s how I made it this week!
Tomato Chicken Stew Recipe
- 2 tbsp. canola oil
- 1 chopped onion
- 3 chopped garlic cloves
- 2 sliced medium green red bell peppers
- 2 chopped leeks
- 3 chopped celery stalks
- 3 carrots cut into circles
- 12 sliced fresh mushrooms
- 800 g canned crushed tomatoes
- 700 g boneless chicken breasts cut into cubes
- 1 cup canned corn
- 2/3 cup flour
- 5 cups chicken stock
- Salt and black pepper to taste
- Heat oil in a pot on medium fire and fry in the onions until tender. Add the garlic and fry for 3 minutes then add the bell peppers, leeks, celery and carrots. Cook for 10 minutes then add the mushrooms and tomatoes cook for 5 more minutes.
- Add the chicken and cook, stirring from time to time, until all chicken cubes turn white. Add the corn and cook for a further 5 minutes. Sprinkle with the flour and stir to coat the ingredients well then add the chicken stock and cook until chicken is done. Season the dish with salt and pepper according to your taste.
- Serve hot with white rice.