Tasty and Easy Chicken Stew Recipe

This easy chicken stew recipe has all the qualities of a great stew: it’s filling, comforting and delicious. It’s no wonder so many requests have been made for this stew recipe!

This easy chicken stew recipe is the perfect meal when you want to make something delicious and filling, but don’t want to spend hours cooking. 

The chicken cooks in an aromatic tomato-based sauce that brings all of the stew’s flavors together. And the potatoes and carrots are the perfect additions to give the stew heartiness.

This post is about how to make the best easy chicken stew recipe.

Tasty and Easy Chicken Stew Recipe

What do I need to make this simple chicken stew recipe?

To make this tomato chicken stew, you will need:

• Dark meat chicken: Chicken thighs don’t tend to dry out like chicken breast and are more nutritious than white meat chicken.
• Onion: Adds depth to the flavor.
• Garlic: Adds depth to the flavor.
• Tomato paste: The base of the sauce.
• Chicken bouillon: Adds the savory element to the sauce.
• Carrots: Adds a touch of sweetness and heartiness.
• Potatoes: Adds the right amount of starch and heartiness to the stew.

How do I make this simple chicken stew?

First, prep your ingredients. 

Peel and chop the vegetables including the onion, garlic, potatoes and carrots.

Additionally, wash and cut up the chicken thighs into 1 ½ inch pieces.

Next, heat the olive oil in a large pot on medium-high heat and saute the onion until translucent (about 7 minutes).

Then, add the garlic and saute for just a minute. 

Stir in the curry powder and saute it for just a minute more to bring out the spices’ flavors.

Next, add the chicken and saute for about 10 minutes until the outside loses its pink color.

Once the chicken loses its outer pink color, add the tomato paste and give it a stir. 

Then, add the water and chicken bouillon and give it another stir.

Place the carrots in with the chicken and bring it to a boil. Once it boils, lower the heat to medium-low/low and let it simmer for about 12 minutes before adding in the potatoes.

This gives the carrots a longer time to cook and ensures the potatoes don’t come out mushy if they are put in at the same time as the carrots. 

Once the stew has simmered for about 12 minutes, add the potatoes and let them cook through.

Check the doneness of the potatoes with a fork. When you can pierce the potato without resistance, then it’s done.

Garnish with chopped cilantro.

This chicken stew with tomatoes and potatoes tastes great on its own or with a roll or naan. Consider serving it with rice or bulgur for a full meal:

• FLUFFY BASMATI RICE RECIPE
• EASY BULGUR RECIPE 

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This post was about how to make a tasty and easy chicken stew recipe.

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5 from 1 vote

Tasty and Easy Chicken Stew Recipe

This easy chicken stew recipe has all the qualities of a great stew: it's filling, comforting and delicious! The best part is that it's easy to make!

Course Main Course

Cuisine Middle-Eastern

Keyword chicken stew with vegetables, easy chicken stew recipe

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Rihana

Ingredients

• 2 pounds chicken thighs cut into 1.5 inch chunks
• 2 tablespoons olive oil
• 1 onion diced
• 4 cloves garlic minced
• 4 carrots
• 3 russet potatoes
• 1 ⅓ tablespoons curry powder
• 2 teaspoons chicken bouillon
• ½ teaspoon black pepper
• 1 ½ tablespoons tomato paste
• 1 ½ cups water
• ¼ cup cilantro chopped
• salt and pepper to taste

Instructions

• Prep the ingredients. Wash, peel and chop the potatoes, carrots, onion and garlic.

  Wash and cut the chicken thighs into 1 ½ inch pieces. Sprinkle with salt and pepper.
• Bring a large pot to medium-high heat and add the olive oil and onion. Saute the onion until translucent (about 7 minutes).
• Add the garlic and stir for just a minute. Next, add the curry powder and stir for just another minute.
• Add the chicken and saute until the outside is no longer pink (about 10 minutes).
• Add the tomato paste and stir until incorporated with the chicken.

  Add the water and chicken bouillon and stir.

  Add in the carrots. Bring to a boil, then reduce the heat to medium-low/low and simmer for 12 minutes with the lid on.
• Gently place the potatoes in the stew and continue to simmer with the lid on for about 20 more minutes.

  Check the doneness of the potatoes with a fork. If there is no resistance, then the potatoes are done.

  Do a taste test and add salt and pepper, if needed.
• Garnish with cilantro.

  Serve on its own or with a roll, naan, rice or bulgur.
• Enjoy!