You have to try this spicy Mediterranean-style chicken and prawn tomato stew. It’s bursting with fresh flavours and is perfect for summer evenings served over rice.
First blog post/recipe/ramble alert!
Hello, welcome, you alright? I am so unbelievably excited to finally be writing my first ever blog post!
Something with Flavour has been such a long time in the making. The idea started when I handed in my notice at a not so enjoyable job back in 2016 and started dreaming of launching a food blog. Provisionally named Bakes like Jaggers (cute but a little on the nose don’t you think?!), it never left my head to be translated online.
I got myself another (significantly more enjoyable) job. Rather than splitting my attention between work and launching said blog, I focused all my efforts on my career. Fast forward to 2022. I was Head of Marketing at the same firm, Rob and I had gotten married on our fourth date after a struggle with the dreaded C word and we had decided it was time to do something all 30 odd year olds plan to do…
Quit our jobs and travel round the world for six months!
This third-life crisis gave us both a chance to reflect on what we wanted. And my thoughts of a food blog reared their beautiful compelling head again. So here I am, writing my very first post. And here you are, reading what I’ve written, hopefully ready to come along on my foodie journey.
Good things come to those who make it happen. Even if it takes seven years!
Anyway, that’s not really what you’re here for right?! Here’s where you can read more about me if you wanted to. Let’s chat a little about my delicious chicken and prawn tomato stew.
Recipe inspo
One thing you’re going to learn about me is that I love a one pot dinner. Alright, two pot dinner if you want rice, which you do.
This chicken and prawn tomato stew has been a long term staple in my household and something I throw together quickly and easily. If I’ve planned ahead, it’ll have juicy fresh prawns that I’ll shell myself. If I’m not as organised one week, frozen prawns that have been thawed in the fridge do just fine in this dish.
The tinned cherry tomatoes are a must as they bring a touch of sweetness to the spices. And depending on your spice tolerance, adjust the number of chillies as you see fit. For me it would be two chillies, for Rob’s sake we usually only have the one.
Since we’ve come home from our travels, eating this dish reminds me of Airlie Beach in Australia. We travelled the country for two months in a campervan and bought a camping stove so I wasn’t limited to cooking in the tiny kitchen inside.
We had this stew one night after spending the day on a boat trip exploring the breathtaking Whitsunday Islands. Ginger beer in hand, this dish came together over our camping stove under the swaying palm trees in the tropical breeze.
The only memory from that day that I want to forget is how I set my face on fire after chopping up the chilli with bare hands, not washing them properly and then touching my nose. Watch out for that one!
I hope you enjoy my first published recipe. I’d love to hear your thoughts and would especially like to see the version you make. Tag me at @somethingwithflavour on Instagram.
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Chicken and prawn tomato stew
- Total Time: 50 minutes
- Yield: 4 1x
Description
You have to try this spicy Mediterranean-style chicken and prawn tomato stew. It’s bursting with fresh flavours and is perfect for summer evenings served over rice.
Ingredients
- 1 tablespoon olive oil
- 1 red onion, finely diced
- 1 red pepper, diced
- 400 grams chicken breast, diced
- 1–2 red chillies, seeds removed and finely chopped
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 tablespoons tomato puree
- 400 grams tinned cherry tomatoes
- 300 ml chicken stock
- 1 teaspoon brown sugar
- Salt and pepper
- 240 grams raw prawns, shelled and deveined
- Coriander
Instructions
- Heat the oil over a low-medium heat in a high sided frying pan or skillet. Add the red onion and red pepper and fry for 5 minutes until softened. Then add the chicken to the pan and fry for 5 minutes until browned all over – the chicken doesn’t need to be cooked through at this point.
- Add in the chilli, garlic, tomato puree, smoked paprika and cumin and cook for a couple of minutes. Once the spices and tomato puree have coated the chicken mixture, pour in the stock, tinned tomatoes, brown sugar and a good grind of salt and pepper.
- Allow the stew to simmer for 15 minutes, stirring occasionally, until the sauce has thickened and chicken cooked through. Now is the time to add in the prawns and cook for 3-4 minutes. You can tell they have cooked as they will change colour from grey to pink and curl up.
- Stir through the coriander and serve over rice.
Notes
This dish tastes best with fresh prawns but is just as tasty with frozen prawns that have been defrosted in the fridge
Any leftovers can be stored in the fridge for 3-4 days. Definitely a dish I always make in batch and Rob leaves for work with tasty lunches the next couple of days afterwards
The nutritional information below does not include rice
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One-pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 11.1g
- Sodium: 389.1mg
- Fat: 7.2g
- Carbohydrates: 14.7g
- Fiber: 4.7g
- Protein: 35.5g
Soooo simple yet tasty should you not eat it all unlikely tastes brill next day
I’m really excited to try this recipe but don’t eat seafood. How much chicken would you recommend using when it’s the only protein used?
Hey Megan, I’d suggest replacing the prawns with the same amount of additional chicken – so 640 grams in total. I hope you enjoy it.
It was a joy to make and the taste was amazing
Really fun to make, and tastes lovely!
Definitely one that’s going to be added to the usual dinner rotation!
I made this and put a swirl of truffle oil on the top each individual bowl which took it to another level. I’ve actually made this twice in the last two weeks!