Chicken Stew
A hearty, flavorful chicken stew packed with tender chicken, potatoes, carrots, and aromatic spices simmered in a rich broth. Comforting, wholesome, and perfect for any day.
Ingredients
Chicken
- 600–700 g chicken pieces (thighs or drumsticks)
- Salt & black pepper
- 2 tbsp olive oil
Vegetables
- 1 onion, chopped
- 2 carrots, sliced
- 2 potatoes, cut into cubes
- 2 celery stalks, sliced (optional)
- 3 garlic cloves, minced
- 1 cup peas (fresh or frozen)
Liquid & Seasoning
- 1 can diced tomatoes (or 2 fresh grated tomatoes)
- 3 cups chicken broth
- 1 bay leaf
- 1 tsp paprika
- 1 tsp turmeric or ½ tsp curry powder
- ½ tsp thyme
- ½ tsp cumin (optional)
- Fresh parsley for garnish
Instructions
Brown the chicken
- Season chicken with salt and pepper.
- Heat olive oil in a pot.
- Brown chicken pieces on all sides (5–7 minutes).
- Remove and set aside.
Sauté the aromatics
- In the same pot, add onion and sauté until soft.
- Add garlic and stir for 30 seconds.
Add vegetables
- Add carrots, potatoes, and celery.
- Stir for 2 minutes to coat in the flavors.
Add broth & spices
- Return chicken to the pot.
- Add tomatoes + chicken broth.
- Add: bay leaf, paprika, turmeric (or curry), thyme, cumin, salt & pepper.
- Stir and bring to a simmer.
Cook
- Cover and cook for 35–40 minutes on low heat until chicken is tender and vegetables are soft.
- Add peas during the last 5 minutes.
Finish
- Adjust seasoning.
- Garnish with fresh parsley.
- Serve hot with rice, bread, or mashed potatoes.
Small Notes :
- For a thicker stew, mash a few potato cubes into the broth or add 1 tbsp flour early on.
- Add chili flakes for a spicy version.
- You can replace chicken with turkey or add mushrooms for a richer flavor.
- Even better the next day flavors deepen beautifully.
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