By Cinnamon Chicken Stew is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Cinnamon Chicken Stew captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cinnamon Chicken Stew becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 1/2 lbs boneless, skinless chicken thighs
Kosher salt, to taste
1 tsp cinnamon
2 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 tsp sugar
1 tsp dried oregano
1/4 tsp ground cloves
2 tbsp tomato paste
1/2 cup red wine
1 (15 oz) can crushed tomatoes
1/2 cup chicken stock
Chopped parsley for garnish
Cooked pasta or rice for serving
PREPARATION STEPS
Season the Chicken:
Season the chicken thighs with kosher salt and cinnamon.
Sear the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and sear until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Sauté the Aromatics:
In the same pot, add the diced yellow onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add the Spices:
Stir in the sugar, dried oregano, ground cloves, and tomato paste. Cook for another minute to combine the flavors.
Deglaze with Wine:
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.
Add Tomatoes and Stock:
Add the crushed tomatoes and chicken stock to the pot. Stir to combine.
Return the Chicken:
Return the seared chicken thighs to the pot. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for about 30-35 minutes, or until the chicken is cooked through and tender.
Serve:
Remove the chicken from the pot and shred it if desired. Return it to the stew and stir to combine. Serve the cinnamon chicken stew over cooked pasta or rice, and garnish with chopped parsley.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
