One-Pot Spicy Chicken and Tomato Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting stew featuring tender chicken simmered in a spicy tomato sauce with aromatic herbs and smoky paprika. This Mediterranean-inspired one-pot recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs boneless skinless chicken thighs cut into 2-inch pieces and brown for 5 minutes until edges are golden but not cooked through.
  2. Step 2: Add 1 diced medium yellow onion and 4 minced garlic cloves to the pot and sauté for 3 minutes until the onion is translucent and garlic is fragrant.
  3. Step 3: Stir in 14 oz canned diced tomatoes, 2 tsp smoked paprika, 1/2 tsp red chili flakes, 1 cup chicken broth, 3 fresh thyme sprigs, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
  4. Step 4: Reduce heat to low, cover, and cook for 25 minutes until the chicken is tender and sauce thickens slightly.
  5. Step 5: Remove thyme sprigs and stir in 2 tbsp chopped fresh parsley before serving. Adjust seasoning if needed.

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