Chicken stew with tomatoes, milk and cream cheese sauce

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 2 to 3
Author Connie Veneracion


  • 1/2 cup diced belly bacon
  • 1 whole chicken about 1.5 kilograms, minus the breast
  • 1 onion thinly sliced
  • 4 cloves garlic crushed
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cups canned diced tomatoes with the liquid
  • 1/3 cup canned corn kernels drained
  • 1/2 cup canned kidney beans drained
  • 125 grams cream cheese
  • 2 tablespoons full cream milk
  • snipped cilantro to garnish (optional but recommended)


  • Heat a pan and throw in the diced bacon. Spread the pieces evenly on the bottom. Keep the heat set to medium and allow the bacon pieces to render fat. Stir occasionally.
  • While the bacon browns, cut the chicken into serving size pieces -- drumsticks, thighs, wings and chop the back portion into three pieces.
  • When the bacon is browned and the bottom of the pan in covered in fat, scoop out the bacon and add the chicken to the pan. Cook over high heat without disturbing until browned on the underside. Flip to brown the opposite side.
  • Add back the bacon to the pan. Add the sliced onion, garlic and oregano as well. Sprinkle generously with salt and pepper. Cook, stirring often, until the onion slices are a bit softened.
  • Pour in the diced tomatoes, beans and corn. Bring to the boil. Cover, lower the heat and simmer for 40 to 45 minutes or until the chicken is done.
  • Five minutes before the 40-45 minute mark is up, place the cream cheese and milk in a microwaveable bowl and heat on HIGH for 30 seconds. Stir to make a smooth paste. Add to the chicken. Stir until the sauce has a homogenous appearance. Taste and add more salt and pepper, if needed.
  • Sprinkle the stew with cilantro (if using) before serving.