Creamy Chicken and Tomato Stew
Recipe type: chicken
  • 6 rash bacon short rindless
  • 2 cups rice
  • 500 grams chicken breasts
  • 2 tbsp olive oil
  • 2 large potatoes
  • 3 large carrots
  • 2 cloves garlic
  • 1 onion
  • 410 grams tinned tomatoes
  • 300mls cream
  1. Finely chop onion.
  2. Chop bacon into 1.5cm squares.
  3. Cut chicken breasts into small pieces.
  4. Chop tomatoes roughly in the tin.
  5. Cube potatoes and slice carrots.
  6. Place potatoes in a microwaveable container with a lid and cook for 3 - 4 minutes.
  7. Add carrots to the potatoes and cook for a further 2 minutes (or until the veggies are no longer hard.)
  8. Heat oil in a large pot and then cook bacon and onion.
  9. Once cooked, remove from pot and drain on absorbent paper.
  10. Add oil to the pot and cook chicken.
  11. Once chicken is golden add garlic.
  12. Return bacon and onion to the pot and then add tomatoes, stirring until mixture begins to bubble.
  13. Place potatoes and carrot into the pot and mix.
  14. Add cream, bring to the boil and then reduce to a simmer for 20 minutes.
  15. While the stew is simmering, cook rice by preferred method.
  16. Serve stew on a bed of rice.
Recipe by Planning With Kids at