Mom's Spicy Chicken Tomato Stew

My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.

Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
10 servings


  • 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

  • 2 (14.5 ounce) cans diced tomatoes, undrained

  • 1 small white onion, chopped, or to taste

  • 1 tablespoon chili powder, or more to taste

  • 1 teaspoon salt, or more to taste

  • 1 teaspoon ground black pepper, or more to taste

  • 2 (14.5 ounce) cans cream-style corn


  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).

  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.

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

  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.

Cook's Notes:

I use 2 separate pots to cook the chicken but one large pot works fine; it's a preference thing.

I buy the 9.25 ounce chili powder and use almost half of it (almost an entire bottle if you buy the smaller one), but I taste it along the way, so I suggest you do the same. I add up to 1 tablespoon each of salt and pepper, again to however you want it to taste. I recommend you go easy and add more after adding the corn.

Nutrition Facts (per serving)

321 Calories
10g Fat
41g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 321
% Daily Value *
Total Fat 10g 12%
Saturated Fat 3g 13%
Cholesterol 51mg 17%
Sodium 654mg 28%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 19g
Vitamin C 36mg 180%
Calcium 59mg 5%
Iron 4mg 23%
Potassium 880mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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