Chicken Stew Recipe
Chicken stew is a timeless dish enjoyed by many cultures around the world. This savory meal is not only delicious but also packed with nutrients. In this article, we'll explore the origins of chicken stew, provide a step-by-step recipe, and offer tips to make your stew perfect every time.
Equipment
- Large pot or Dutch oven
- Wooden spoonnd spoonsLadle
- Cutting board
- Chef's knife
- Measuring cups
- Ladle
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 4 potatoes, diced
- 2 cups chicken broth
- 1 cup water
- 1 cup peas (fresh or frozen)
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Cut the chicken: Use a sharp chef's knife to cut the chicken into manageable pieces.
- Season: Sprinkle salt and pepper over the chicken pieces.
- Heat oil: In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Brown chicken: Add the chicken pieces, skin side down, and cook until browned on all sides (about 5-7 minutes). Remove and set aside.
- Cook onions and garlic: In the same pot, add the chopped onions and minced garlic. Sauté until softened and fragrant (about 3 minutes).
- Add carrots and potatoes: Stir in the carrots and potatoes, cooking for another 5 minutes.
- Add liquids and seasonings: Stir in the tomato paste, chicken broth, and water. Add thyme, rosemary, and bay leaves.
- Return chicken: Place the browned chicken back into the pot. Bring to a simmer
- Simmer: Cover the pot and reduce heat to low. Let it simmer for 45 minutes, stirring occasionally.
- Add peas: In the last 10 minutes of cooking, add the peas.
- Taste and adjust seasoning: Before serving, taste the stew and adjust the seasoning with salt and pepper.
- Serve hot: Ladle the stew into bowls and serve hot with crusty bread or over rice.