Slow-Simmered Chicken Stew with Aleppo Pepper and Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces slowly cooked in a rich tomato sauce with warm Aleppo pepper and aromatic spices, perfect for comforting dinners. This middle eastern-inspired chicken ready in about 75 minutes pairs 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 350 calories and feeds 6, 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: 60 min Serves 6 Middle Eastern cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 6 bone-in chicken thighs and brown on all sides for 6-8 minutes until golden, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and cook for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 3 tbsp tomato paste and cook, stirring, for 2 minutes until it darkens slightly.
  4. Step 4: Pour in 1 can (14 oz) crushed tomatoes and 1 cup chicken broth, stirring to combine.
  5. Step 5: Stir in 1 tsp Aleppo pepper, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper.
  6. Step 6: Return the browned chicken thighs to the pot, submerging them in the sauce. Bring to a gentle simmer, cover, and cook on low heat for 45 minutes until the chicken is tender and cooked through.
  7. Step 7: Remove the lid and simmer uncovered for 10 more minutes to thicken the sauce slightly.
  8. Step 8: Sprinkle 1/4 cup chopped fresh cilantro over the stew before serving hot with rice or flatbread.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Chicken Stew with Aleppo Pepper and Tomato take to make?

Total time is about 75 minutes (15 min prep + 60 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-Simmered Chicken Stew with Aleppo Pepper and Tomato?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Chicken Stew with Aleppo Pepper and Tomato?

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-Simmered Chicken Stew with Aleppo Pepper and Tomato for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Simmered Chicken Stew with Aleppo Pepper and Tomato?

Middle Eastern 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.

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