Chicken Stew

Gotta love big cooking days. Something about dancing around the kitchen and accomplishing so much just makes you feel relaxed and down to earth.

So mom picked up a stewing hen for an experiment and we turned it into broth yesterday. It's not a bad broth either since the hen somehow has more chicken flavour for being so much older than normal fresh chicken. The only fun thing about the stewing hen was that we wanted to see if we could save the meat, so we had to boil it around 4 hours for the meat to fall off the bones. We ended up with a butt-load of meat though, more than we were expecting from all the internet info about how the hens are scrawny. Only problem is, the meat isn't so hot when it's not in a broth or a liquid of some sort. Therefore, chicken stew!

Chicken Stew


serves 6

150g bacon
2 Tbsp olive oil
2 medium onions, diced
5 cloves garlic, minced
1 can 796mL diced tomatoes, with juices
1 tsp oregano
1 tsp sugar (to counteract the super sourness of canned tomatoes)
pinch hot pepper flakes
3 cups cooked chicken, diced
1/3 can water (rinse out the leftover juices in the can)
salt and pepper to taste

In a large pot, add 1 Tbsp oil and the bacon and fry until crispy.
Stir in the rest of the oil and the onion and saute until clear and soft.
Add the garlic and hot pepper flakes and fry about 1-2 minutes, until the garlic starts to turn golden.
Mix in the tomatoes, oregano, sugar and water.
Bring to a boil and then reduce heat to low.
Simmer at least 30 minutes to infuse flavours, or until desired consistency.
Serve hot over noodles, or with bread or biscuits.

An interesting and yummy new (for me anyways) way to eat chicken.

Enjoy!