Description
Chicken Stew Recipe
Tender chicken, soft potatoes, sweet corn, and creamy broth come together in this comforting Chicken Stew. A family favorite that’s easy to prepare and packed with flavor. Enjoy this wholesome dish with your loved ones!
Ingredients:
2 lbs bone-in chicken thighs or drumsticks (or chicken breast)
1 tablespoon olive oil
1 large white onion, finely chopped
2 garlic cloves, minced
2 cups chicken broth
1 cup water
4 medium potatoes (peeled and diced)
2 ears of fresh corn (cut into thirds)
1 cup frozen peas
1/4 cup fresh cilantro (plus extra for garnish)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 cup heavy cream (or coconut milk)
Juice of 1 lime
Salt and black pepper to taste
Instructions:
Heat olive oil, then sauté onion and garlic until soft.
Add chicken thighs, browning them with cumin, paprika, cayenne, salt, and pepper.
Pour in chicken broth and water, then simmer for 20 minutes.
Add potatoes and corn, cooking for 15 minutes.
Stir in peas, cilantro, and cream, simmering for 5 minutes.
Season with salt and lime juice.
Serve hot with cilantro garnish.
Tip: Switch to coconut milk for a lighter version that still delivers creaminess!
#WholesomeChickenStew
Step-by-Step Guide
Follow these detailed instructions for perfect stew every time. First, pat your chicken pieces dry with paper towels; this ensures a good sear. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until fragrant and translucent. Push the aromatics to the side and add the chicken, skin-side down if using thighs. Brown for 4-5 minutes per side until golden. This step builds foundational flavor. Sprinkle the cumin, paprika, optional cayenne, salt, and pepper directly over the chicken as it browns.
Next, pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook for exactly 20 minutes. Add the diced potatoes and corn pieces, ensuring they are submerged. Cover and simmer for another 15 minutes, or until the potatoes are fork-tender. Finally, reduce the heat to low and stir in the frozen peas, chopped cilantro, and heavy cream. Warm through for 5 minutes without boiling to prevent the cream from curdling. Finish by stirring in the fresh lime juice.
Serving Suggestions
This hearty stew is a complete meal in a bowl. For a classic presentation, ladle it into deep bowls and garnish with extra fresh cilantro. Serve alongside crusty bread, dinner rolls, or flaky biscuits for dipping into the creamy broth. For a low-carb option, pair it with a simple side salad dressed with a light vinaigrette to cut through the richness. It also pairs wonderfully with a side of steamed rice or quinoa to make the meal even more filling.
How-to Summary
Sauté onion and garlic. Brown seasoned chicken. Add broth and simmer for 20 minutes. Add potatoes and corn; simmer 15 minutes. Stir in peas, cilantro, and cream; warm for 5 minutes. Finish with lime juice and serve.
Frequently Asked Questions
Can I make this stew in a slow cooker? Yes. After browning the chicken and onions, transfer everything except the peas, cream, cilantro, and lime juice to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in the remaining ingredients in the last 30 minutes.
How can I thicken the stew? For a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew in the final 5 minutes of cooking and let it simmer until thickened.
What’s the best way to store and reheat leftovers? Store cooled stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent the cream from separating.
Can I use boneless, skinless chicken breast? Absolutely. Use about 1.5 lbs of breast, cut into chunks. Reduce the initial simmering time after adding broth to 15 minutes to prevent the chicken from becoming tough.
Is there a dairy-free alternative to heavy cream? Full-fat coconut milk is an excellent substitute, adding a subtle sweetness. Unsweetened almond or oat milk can work but will provide less richness.
Common Mistakes to Avoid
- Skipping the browning step: This creates deep flavor. Don’t rush it.
- Overcooking the potatoes: Add them as instructed to prevent them from becoming mushy.
- Boiling after adding cream: This can cause curdling. Always simmer on low heat.
- Forgetting to deglaze: Scrape the flavorful browned bits from the pot when adding broth.
- Oversalting early: Season in stages, especially at the end, as the broth reduces.
Conclusion
This Chicken Stew recipe is the epitome of home-cooked comfort, blending tender protein, hearty vegetables, and a luxuriously creamy broth. Its flexibility allows for easy substitutions to suit dietary needs, from using coconut milk to adjusting the spice level. By following the step-by-step guide and avoiding common pitfalls, you’ll create a nourishing, flavor-packed dish that is sure to become a cherished family favorite. Gather your ingredients and enjoy the simple, rewarding process of making a classic stew.