Mom's Spicy Chicken Tomato Stew

Mom's recipe for chicken tomato stew can be as spicy as you like it, just keep tasting it as it cooks and add chili powder to your liking.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 321 Calories

Ingredients

• 1 teaspoon salt, or more to taste
• 1 teaspoon ground black pepper, or more to taste
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 tablespoon chili powder, or more to taste
• 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
• 1 small white onion, chopped, or to taste
• 2 (14.5 ounce) cans cream-style corn

Recipe Instructions

Step 1

Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Step 2

Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.

Step 3

Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.

Step 4

Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.