Chicken Stew


Ingredients

  • 1 kg (2.2 lbs) chicken (bone-in pieces preferred)
  • 2 tbsp cooking oil or butter
  • 1 large onion, chopped
  • 2–3 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 medium potatoes, cubed
  • 1 tomato, chopped (or 1 tbsp tomato paste)
  • 1/2 cup green peas (optional)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp paprika or red chili powder (optional for heat)
  • 1 tsp dried thyme or mixed herbs
  • 4 cups chicken broth or water
  • 1 tbsp flour (optional, for thickening)
  • Fresh parsley or coriander for garnish

Instructions

  1. Sauté Aromatics:
    Heat oil or butter in a large pot over medium heat. Add chopped onions and sauté until soft and translucent. Add garlic and cook for another minute.
  2. Brown the Chicken:
    Add chicken pieces and cook until they are lightly browned on all sides.
  3. Add Vegetables:
    Stir in the carrots, potatoes, and chopped tomato. Cook for 2–3 minutes.
  4. Season the Stew:
    Add salt, pepper, paprika, thyme, and flour (if using). Mix well to coat everything.
  5. Simmer:
    Pour in the chicken broth or water. Bring to a boil, then lower the heat, cover the pot, and simmer for about 35–40 minutes, or until the chicken is tender and vegetables are cooked through.
  6. Optional Step:
    Add green peas in the last 10 minutes of cooking.
  7. Finish and Serve:
    Taste and adjust seasoning. Garnish with chopped parsley or coriander and serve hot with bread or rice.

Let me know if you’d like a Pakistani-style version, slow cooker method, or instant pot instructions!

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