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Spicy Kolbassa & Chicken Stew

Spicy Kolbassa & Chicken Stew

Cut everything up in 15 minutes and you can have this hearty, one-pot dinner on the table in an hour. Smoky chicken kolbassa is a good alternative to higher fat sausage meat and it goes well with lean chicken. The honey helps to round out the flavour of the spices and reduce the acidity of the tomatoes. Garnish with sour cream or thick Greek yogurt to contrast the heat of the hot chili pepper.


  • Serves: 6
  • Prep Time:
  • Cook Time:
  • 1 cup (250 mL) onion, diced
  • 4 garlic, cloves, minced
  • 1 red pepper, fresh, medium, sliced
  • 1 yellow pepper, fresh, medium, sliced
  • 2/3 lb (0.4 kg) mini potatoes, skin on
  • 250 g chicken kolbassa sausage
  • 6 chicken breasts, boneless, skinless (about 450 g)
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) chili powder
  • 1 tsp (5 mL) cumin, ground
  • 1/8 tsp (0.5 mL) allspice, ground
  • 1 tsp (5 mL) oregano, dry
  • 1/4 tsp (1.25 mL) red hot chili pepper flakes (more or less to taste)
  • 1/4 tsp (1.25 mL) black pepper, freshly ground
  • 28 fl oz (830 mL) tomatoes, canned, diced
  • 1 cup (250 mL) chicken broth, low sodium, ready-to-serve
  • 1 tbsp (15 mL) honey
  • 6 tbsp (90 mL) sour cream 14% MF (or thick Greek yogurt)
  • 6 sprigs parsley, fresh (optional garnish)


  1. Prepare the vegetables. Dice the onion and mince the garlic. Slice peppers into strips and cut mini potatoes, skin on, in half. Set aside.

  2. Cut the kolbassa sausage in half lengthwise. Remove casing (peel). Slice into half moon pieces about 1/4 inch (0.6 cm) thick. Cut chicken breast into 1 inch cubes (2.5 cm). Set both aside.

  3. Heat oil in large pot over medium high heat. Fry kolbassa until well browned on both sides. Add diced onion, minced garlic and chicken and stir well.

  4. Sprinkle over chili powder, ground cumin, ground allspice, dried oregano, red hot chili pepper flakes and freshly ground black pepper. Pour over the can of diced tomatoes with juices, chicken broth and honey and stir well. Add the reserved mini potatoes. Cover, bring to a boil, and reduce heat to medium and cook for 25 minutes. emove lid and cook and additional 20 minutes to reduce juices.

  5. To serve, ladle into bowls and garnish with a dollop of sour cream (or thick Greek yogurt) and a sprig of parsley or your favourite fresh herb (optional garnish).

If you require a gluten free version of this recipe make sure you use a gluten free Kolbassa.

Nutrition Info

  • Per 425 g serving Amount
  • Calories 320
  • Protein 26 g
  • Fat 12 g
  • Saturated Fat 2.5 g
  • Carbohydrate 27 g
  • Fibre 4 g
  • Sugar 9 g
  • Cholesterol 95 mg
  • Sodium 660 mg
  • Per 425 g serving % Daily Value
  • Potassium 27
  • Calcium 10
  • Iron 20
  • Vitamin A 30
  • Vitamin C 230
  • Vitamin B6 38
  • Vitamin B12 17
  • Folate 23
  • Magnesium 24
  • Zinc 24

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