Slow-Cooked Salvadoran Chicken Stew with Tomatoes and Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken simmered slowly in a vibrant tomato and bell pepper sauce, infused with traditional Salvadoran spices for a comforting one-pot meal. This latin american-inspired chicken (gluten free) ready in about 70 minutes pairs (about 2 lbs) bone-in chicken thighs, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 55 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs seasoned with 1 1/2 tsp salt and 1/2 tsp black pepper. Brown chicken for 5-6 minutes per side until golden, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves. Sauté for 4 minutes until fragrant and translucent.
  3. Step 3: Add 1 large sliced red bell pepper and 1 large sliced green bell pepper, cooking for another 3 minutes until slightly softened.
  4. Step 4: Stir in 14 oz canned diced tomatoes, 1 1/2 cups chicken broth, 1 tsp ground cumin, and 1 tsp dried oregano. Bring to a simmer.
  5. Step 5: Return the browned chicken thighs to the pot, cover, and reduce heat to low. Simmer gently for 40 minutes until chicken is tender and cooked through, and the sauce has thickened.
  6. Step 6: Adjust seasoning with additional salt if needed. Sprinkle 1/4 cup chopped fresh cilantro over the stew and serve with lime wedges for squeezing over.

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Frequently asked questions

How long does Slow-Cooked Salvadoran Chicken Stew with Tomatoes and Peppers take to make?

Total time is about 70 minutes (15 min prep + 55 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 Slow-Cooked Salvadoran Chicken Stew with Tomatoes and Peppers?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Salvadoran Chicken Stew with Tomatoes and Peppers?

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 Slow-Cooked Salvadoran Chicken Stew with Tomatoes and Peppers 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.

Is Slow-Cooked Salvadoran Chicken Stew with Tomatoes and Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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