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5 from 1 vote

Spicy Chicken Stew

This spicy chicken stew is perfect during the cold winter months. Serve over rice for a delicious, hearty meal.
Prep Time5 mins
Cook Time1 hr
5 mins
Total Time1 hr 5 mins
Course: Main Dish
Cuisine: American
Keyword: Spicy Chicken Stew
Servings: 4 servings
Calories: 279kcal
Author: Julie of


  • 7-10 pieces of chicken
  • 1/2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste
  • 4 tbsp olive oil
  • 1 15 oz diced tomatoes
  • 1 15 oz tomato sauce
  • 1/4 cup of white wine or chicken stock for deglazing the pan
  • 1 cup of water
  • 1 medium onion
  • 2 garlic cloves
  • 1/2 green bell pepper
  • 1/2 scotch bonnet pepper
  • 1/2 cup corn
  • 2-3 carrots
  • 2 potatoes
  • salt and pepper to taste


  • Season the chicken with chili powder, granulated garlic, paprika, cayenne pepper, salt, and pepper.
  • Drizzle the olive oil all over the chicken and then refrigerate the chicken for a minimum of one hour.
  • Heat some oil in a large skillet over medium-high heat.
  • Cook the chicken for 5 minutes on each side and then remove it from the skillet and set aside.
  • Add the onions and peppers and cook until translucent.
  • Stir in the garlic and cook until fragrant.
  • Add the wine and reduce by half.
  • Season with salt and pepper.
  • Place the chicken back in the skillet along with the tomato sauce and water.
  • Add the corn, potatoes, and carrots.
  • Cover and cook until the chicken and veggies are fully cooked through.
  • Check for seasoning and serve over white fluffy rice.



Serving: 4g | Calories: 279kcal | Carbohydrates: 33g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 657mg | Potassium: 1235mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6450IU | Vitamin C: 47.7mg | Calcium: 98mg | Iron: 6.3mg