Tomato Chicken Stew Recipe

Spanish chicken picture

A delicious stew. Perfect for wintertime.

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

Serves 6


  • 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



  1. 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.
  2. 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.
  3. Serve hot with white rice.

Mixed Beans and Vegetables Soup Recipe

mixed beans and vegetables soup

Colorful and delicious

Did I tell you that I am on diet? It’s been one month already, and I have already lost 4.5 kilos! I don’t think I need to say how happy I am…

In case you’re interested in knowing how I am doing this and what I’ve been eating, I’ll say: soup!

For a month now, I’ve been preparing two soups per week: lentils, beans, chickpeas, all kinds of vegetables, some rice, pasta or vermicelli and no fat at all! These soups, I can have them for dinner or lunch.

But this does not mean that I am not eating anything but soup. Whenever I am at my parents’ or my boyfriend’s parents, I would eat anything that they’d serve me, and try to skip the dessert or opt for fruits.

I have almost stopped eating chocolate and chips, and when eating out, I am usually choosing light options: grilled chicken breast (I actually ask to remove the fries), light sandwiches… I am also preparing some other healthy meals at home (salads, baked veggies…).

I really hope that I will be able to lose 8 more kilos, to get back to the “normal weight zone”.

For today, I’ll be sharing with you this soup I made last week. It was delicious, filling and oh-so-easy to make! All you need to do is to put all your ingredients in one pot and let them cook for almost one hour.

Adding the parmesan rind gave the soup a cheese hint that I loved. It’s optional of course, but I recommend you try it. Did you know that you can freeze parmesan rinds until you need to use them?

Let’s check the recipe together!


Mixed Beans and Vegetables Soup Recipe

Serves 6 – 8


  • 1 can red kidney beans, drained
  • 1 can mixed beans, drained
  • 1 can chopped tomatoes
  • 2 carrots cut into cubes
  • 3 marrows cut into cubes
  • 2 chopped leeks
  • 2 chopped celery stalks
  • 1 potato cut into cubes
  • 1/2 cup pasta
  • 8 cups water
  • 2 vegetables stock cubes
  • 2 cinnamon sticks
  • 1 tbsp tomato paste
  • 1 tsp mixed spices
  • 1 tsp herbes de provence
  • Salt and black pepper to taste
  • Parmesan rind



  1. Combine all ingredients except for pasta and beans in a pot and cook on medium heat until water boils. Reduce heat and cook until vegetables are tender, around 35 – 40 minutes.
  2. Add the beans and pasta and cook for further 10 minutes. Taste and adjust seasoning. Serve hot.