Berbere-Spiced Chicken Stew with Tomatoes
Tender chicken thighs simmered in a deeply spiced berbere tomato sauce with aromatic onions and garlic, served over fluffy rice. This ethiopian-inspired chicken ready in about 55 minutes pairs chicken thighs, berbere spice mix, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1.5 lbs chicken thighs
- 2 tbsp berbere spice mix
- 1 large, diced onion
- 3 cloves, minced garlic
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 2 tbsp olive oil
- to taste salt
- to taste pepper
- 4 cups cooked rice
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then cook skin-side down for 5 minutes until golden brown. Flip and cook 3 more minutes.
- Step 2: Remove chicken and set aside. Add remaining 1 tbsp olive oil to the pot, then add diced onion and cook for 5 minutes until translucent.
- Step 3: Stir in minced garlic and 2 tbsp berbere spice mix, cooking for 1 minute until fragrant. Add diced tomatoes and chicken broth, scraping up any browned bits.
- Step 4: Return chicken to the pot, cover, and simmer for 25 minutes until chicken is tender and sauce thickens.
- Step 5: Remove chicken, skim excess fat, and serve stew over cooked rice with chicken on top.
Frequently asked questions
How long does Berbere-Spiced Chicken Stew with Tomatoes take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Berbere-Spiced Chicken Stew with Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Berbere-Spiced Chicken Stew with Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Berbere-Spiced Chicken Stew with Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Berbere-Spiced Chicken Stew with Tomatoes?
Ethiopian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
