Tomato chicken stew is is often made as Japanese home-cooked food. I use pumpkin for this dish to make it healthier. You can get a lot of nutrition at a time. This tomato chicken stew has soft chicken breast and much umami flavor.
![tomato-chicken-stew-step-1](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-1-510x286.jpg)
Prepare all the ingredients.
![tomato-chicken-stew-step-2](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-2-510x286.jpg)
Thinly slice the onion.
![tomato-chicken-stew-step-3](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-3-510x286.jpg)
Divide shimeji mushrooms into small bunches.
![tomato-chicken-stew-step-4](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-4-510x286.jpg)
Cut the pumpkin into bite-sized pieces.
![tomato-chicken-stew-step-5](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-5-510x286.jpg)
Cut the chicken in half lengthwise, and cut them into bite-sized pieces.
![tomato-chicken-stew-step-6](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-6-510x286.jpg)
Sprinkle the both sides of the chicken with some salt and some white pepper. Leave it for 5 minutes.
![tomato-chicken-stew-step-7](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-7-510x286.jpg)
Wipe off the moisture of chicken breast.
![tomato-chicken-stew-step-8](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-8-510x286.jpg)
Coat them with the rice flour.
![tomato-chicken-stew-step-9](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-9-510x286.jpg)
Put 1/2 tablespoon of oil, and heat it up. Sauté the onion on medium-low heat until transparent.
![tomato-chicken-stew-step-10](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-10-510x286.jpg)
The state of the onion like this. Remove them from the pan.
![tomato-chicken-stew-step-11](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-11-510x286.jpg)
Put 1/2 tablespoon of oil, and fry the chicken on medium heat until golden brown.
![tomato-chicken-stew-step-12](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-12-510x286.jpg)
Add shimeji mushroom and the pumpkin. Sauté them on medium heat until they are coated with oil.
![tomato-chicken-stew-step-13](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-13-510x286.jpg)
Return the onion, and crush the caned tomato, and add it.
![tomato-chicken-stew-step-14](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-14-510x286.jpg)
Add 150ml water to it, and heat it on high heat. If you need more water to cover the ingredients for simmering, add some water. I recommend to pour water to the can, and use it. There are rest of the tomato juice in the can, so you can use all of it.
![tomato-chicken-stew-step-15](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-15-510x286.jpg)
When it comes to a boil, reduce the heat, and put the bay leaf.
![tomato-chicken-stew-step-17](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-17-510x286.jpg)
After simmering, remove the bay leaf.
![tomato-chicken-stew-step-18](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-18-510x286.jpg)
Make sure whether the pumpkin is soft with a bamboo skewer. If your pumpkin is still hard, simmer it for more several minutes.
![tomato-chicken-stew-step-19](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-19-510x286.jpg)
Season with sea salt and soy sauce. Then simmer it over medium heat without a lid for 3 minutes. Let the sauce be thick a little.
![tomato-chicken-stew-step-20](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-20-510x286.jpg)
Turn off the heat, add the butter, and mix it.
![tomato-chicken-stew](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-510x286.jpg)
Serve it on a plate, and sprinkle coarsely ground pepper to taste.
Ingredients
Directions
![tomato-chicken-stew-step-1](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-1-510x286.jpg)
Prepare all the ingredients.
![tomato-chicken-stew-step-2](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-2-510x286.jpg)
Thinly slice the onion.
![tomato-chicken-stew-step-3](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-3-510x286.jpg)
Divide shimeji mushrooms into small bunches.
![tomato-chicken-stew-step-4](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-4-510x286.jpg)
Cut the pumpkin into bite-sized pieces.
![tomato-chicken-stew-step-5](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-5-510x286.jpg)
Cut the chicken in half lengthwise, and cut them into bite-sized pieces.
![tomato-chicken-stew-step-6](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-6-510x286.jpg)
Sprinkle the both sides of the chicken with some salt and some white pepper. Leave it for 5 minutes.
![tomato-chicken-stew-step-7](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-7-510x286.jpg)
Wipe off the moisture of chicken breast.
![tomato-chicken-stew-step-8](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-8-510x286.jpg)
Coat them with the rice flour.
![tomato-chicken-stew-step-9](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-9-510x286.jpg)
Put 1/2 tablespoon of oil, and heat it up. Sauté the onion on medium-low heat until transparent.
![tomato-chicken-stew-step-10](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-10-510x286.jpg)
The state of the onion like this. Remove them from the pan.
![tomato-chicken-stew-step-11](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-11-510x286.jpg)
Put 1/2 tablespoon of oil, and fry the chicken on medium heat until golden brown.
![tomato-chicken-stew-step-12](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-12-510x286.jpg)
Add shimeji mushroom and the pumpkin. Sauté them on medium heat until they are coated with oil.
![tomato-chicken-stew-step-13](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-13-510x286.jpg)
Return the onion, and crush the caned tomato, and add it.
![tomato-chicken-stew-step-14](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-14-510x286.jpg)
Add 150ml water to it, and heat it on high heat. If you need more water to cover the ingredients for simmering, add some water. I recommend to pour water to the can, and use it. There are rest of the tomato juice in the can, so you can use all of it.
![tomato-chicken-stew-step-15](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-15-510x286.jpg)
When it comes to a boil, reduce the heat, and put the bay leaf.
![tomato-chicken-stew-step-17](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-17-510x286.jpg)
After simmering, remove the bay leaf.
![tomato-chicken-stew-step-18](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-18-510x286.jpg)
Make sure whether the pumpkin is soft with a bamboo skewer. If your pumpkin is still hard, simmer it for more several minutes.
![tomato-chicken-stew-step-19](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-19-510x286.jpg)
Season with sea salt and soy sauce. Then simmer it over medium heat without a lid for 3 minutes. Let the sauce be thick a little.
![tomato-chicken-stew-step-20](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-step-20-510x286.jpg)
Turn off the heat, add the butter, and mix it.
![tomato-chicken-stew](https://ayana-gohan.com/wp-content/uploads/tomato-chicken-stew-510x286.jpg)
Serve it on a plate, and sprinkle coarsely ground pepper to taste.
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