This one-pot chicken stew recipe is perfect for cosy dinners, easy meal prep, or a wholesome family meal.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Stew
- My Tried and True Tips
- Easy Chicken Stew Recipe
Chicken stew is a classic dish that embodies comfort, warmth, and nourishment. It is not just comforting—it’s also packed with nutrients. Chicken provides lean protein, while the medley of vegetables contributes vitamins, minerals, and fibre.
With minimal effort and maximum flavour, this stew will become a staple in your kitchen.
Why You’ll Love This Stew
- comforting and nourishing
- easy to customize and cook
- perfect for the family meals
- does not contain nuts or dairy
- one-pot meals are a dream for busy cooks
Ingredients You’ll Need
- Chicken Thighs or bone-in pieces like drumsticks with good fat/juices are ideal. You can make it with boneless chicken breast also.
- Aromatics: Celery, Garlic, Cinnamon, Thyme, Oregano
- Vegetables : Onion, Carrot, Zucchini, Potato, Green Peas, Green Beans
- Flour to coat the chicken and thicken the stew. It gives a luscious consistency to the stew.
- Chicken Stock or bouillon powder to cook the stew
- Seasoning of salt, pepper, and paprika
- Fresh Herbs like parsley, cilantro or Italian basil.
- Olive Oil or Butter to cook the stew
How To Make Stew
1. Sear the Chicken
- Clean the chicken. Pat the chicken dry with a paper towel.
- Coat them with flour. Gently tap the chicken on the kitchen counter
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear chicken until golden brown on both sides (about 4–5 minutes per side).
- Remove the chicken and set aside on a platter.
2. Sauté the Aromatics
- In the same pot, add the minced garlic, celery, cinnamon, thyme, and onion.
- Sauté until translucent, about 2–3 minutes or until fragrant.
3. Add Vegetables
- Add the carrot, beans, and zucchini, and saute for a minute.
- Do not add potatoes and green peas at this stage.
4. Deglaze the Pot
- Deglaze the pot with a splash of chicken broth, scraping up any browned bits stuck to the bottom (these add rich flavour!).
- Return the chicken to the pot. Add the cubed potatoes, green peas, salt, pepper, remaining chicken broth, and oregano. Bring the stew to a gentle boil.
5. Simmer to Perfection
- Lower the heat to a simmer, cover, and cook for 15 – 20 minutes.
- The stew is ready when the chicken is tender and the potatoes are cooked.
- Taste the stew and adjust the salt and pepper to your liking.
Ladle the stew into bowls, sprinkle with fresh parsley, and enjoy with crusty bread, over rice or with mashed cauliflower or potatoes.
My Tried and True Tips
- Choose the right pot: A Dutch oven or heavy-bottomed pot retains heat well and ensures even cooking.
- Customize your veggies: Feel free to swap in your favourite vegetables or use what you have on hand—parsnips, turnips, or even squash work well.
- Try Vegan Stew with brown lentil and vegetables . It’s very delicious.
- Make it creamy: For a creamier stew, stir in a splash of heavy cream or a dollop of sour cream at the end.
- Use leftovers wisely: This stew tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days or freeze for longer storage.
- If using frozen green peas , add them in the last 5 minutes of cooking.
More Chicken Dinner Recipes
- Thai Red Chicken Curry
- Asian Chicken Meatballs
- Chicken Broccoli Pasta
- Chicken Burrito Bowl
- Chicken Noodle Soup
- Chicken Fried Rice
Ingredients
- ▢ 400 gram chicken thighs or breast
- ▢ 2 tablespoon all purpose flour
- ▢ 2 tablespoon olive oil
- ▢ 2 tablespoon celery stalk, finely chopped
- ▢ 1 tablespoon minced garlic
- ▢ 1 sprig thyme
- ▢ 1 inch cinnamon stick
- ▢ 1 bay leaf
- ▢ 1 small size onion, finely chopped
- ▢ 1 medium size carrot, finely chopped
- ▢ 1 small size zucchini, finely chopped
- ▢ ¼ Cup green peas (fresh or frozen)
- ▢ 1 large size potato, diced
- ▢ 2 Cup chicken stock or bouillion powder
- ▢ 1 teaspoon dried oregano
- ▢ ½ teaspoon salt or to taste
- ▢ black pepper to taste
- ▢ Handful of parsley, chopped
Instructions
- Clean the chicken. Pat the chicken dry with a paper towel. Coat them with flour. Gently tap the chicken on kitchen counter
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear chicken until golden brown on both sides (about 4–5 minutes per side). Remove the chicken and set aside on a platter.
- In the same pot, add the minced garlic, celery, cinnamon, thyme, and onion. Sauté until translucent, about 2–3 minutes or until fragrant.
- Add the carrot, beans, zucchini, and saute for a minute. Do not add potato and green peas at this stage.
- Deglaze the pot with a splash of chicken broth, scraping up any browned bits stuck to the bottom (these add rich flavour!).
- Return the chicken to the pot. Add the cubed potatoes, green peas, salt, pepper, remaining chicken broth, and oregano. Bring the stew to a gentle boil.
- Lower the heat to a simmer, cover, and cook for 15 – 20 minutes. The stew is ready when the chicken is tender and the potatoes are cooked through. Taste the stew and adjust salt and pepper to your liking.
- Ladle the warm stew into bowls, sprinkle fresh parsley, and enjoy with crusty bread
Recipe Notes:
- Chicken Thighs or bone-in pieces like drumsticks with good fat/juices are ideal. You can make it with boneless chicken breast also though thighs stay juicy and tender, even with a long cooking time.
- All the brown bits stuck to the casserole after searing chicken add a lot of flavour to the stew. Make sure to deglaze the pot nicely.
- You can add baby potatoes also instead of diced potato.
Nutrition
We follow a strict NO SPAM Policy
Easy Chicken Stew Recipe
Equipment
- Casserole
Ingredients
- 400 gram chicken thighs or breast
- 2 tablespoon all purpose flour
- 2 tablespoon olive oil
- 2 tablespoon celery stalk, finely chopped
- 1 tablespoon minced garlic
- 1 sprig thyme
- 1 inch cinnamon stick
- 1 bay leaf
- 1 small size onion, finely chopped
- 1 medium size carrot, finely chopped
- 1 small size zucchini, finely chopped
- ¼ Cup green peas (fresh or frozen)
- 1 large size potato, diced
- 2 Cup chicken stock or bouillion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste
- black pepper to taste
- Handful of parsley, chopped
Instructions
- Clean the chicken. Pat the chicken dry with a paper towel. Coat them with flour. Gently tap the chicken on kitchen counter
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear chicken until golden brown on both sides (about 4–5 minutes per side). Remove the chicken and set aside on a platter.
- In the same pot, add the minced garlic, celery, cinnamon, thyme, and onion. Sauté until translucent, about 2–3 minutes or until fragrant.
- Add the carrot, beans, zucchini, and saute for a minute. Do not add potato and green peas at this stage.
- Deglaze the pot with a splash of chicken broth, scraping up any browned bits stuck to the bottom (these add rich flavour!).
- Return the chicken to the pot. Add the cubed potatoes, green peas, salt, pepper, remaining chicken broth, and oregano. Bring the stew to a gentle boil.
- Lower the heat to a simmer, cover, and cook for 15 – 20 minutes. The stew is ready when the chicken is tender and the potatoes are cooked through. Taste the stew and adjust salt and pepper to your liking.
- Ladle the warm stew into bowls, sprinkle fresh parsley, and enjoy with crusty bread
Notes
- Chicken Thighs or bone-in pieces like drumsticks with good fat/juices are ideal. You can make it with boneless chicken breast also though thighs stay juicy and tender, even with a long cooking time.
- All the brown bits stuck to the casserole after searing chicken add a lot of flavour to the stew. Make sure to deglaze the pot nicely.
- You can add baby potatoes also instead of diced potato.
Nutrition
Learn to make an authentic singhara kachri, a healthy and tasty snack of water chestnut (singhara) from Uttar Pradesh.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Kachri
- Serving Suggestion
- Singhara Kachri Recipe
Water Chestnut is known as Singhada or Paaniful in many regions of Northern India. Water Chestnut usually makes an appearance with the first winter breeze. They are a seasonal ingredient often used to make snacks or chaat.
Singhara Kachri is a delicious winter snack from Uttar Pradesh. It is a delicious mash of fresh water chestnuts seasoned with asafoetida (hing), cumin, and loads of ghee. It was part of my growing-up years – a once-in-a-blue-moon treat I always anxiously awaited.
Ingredients You’ll Need
- Water Chestnuts required for this kachri recipe are the dark purple ones and not the green ones. If you are using frozen ones, thaw them.
- Ghee is the key ingredient in making kachri. It is used to fry the mashed water chestnuts. Many street-side vendors use butter instead of ghee.
- Asafoetida (hing) gives a strong, aromatic essence to the kachri and also helps in digesting it.
- Finely Chopped Ginger gives an earthy and spicy taste.
- Seasoning: Cumin Powder, Red Chilli Powder, Salt
- Green Chilli, Fresh Coriander, Lime Juice, Onion (optional)
How To Make Kachri
Cook Chestnuts
- Pressure cook water chestnuts along with salt for three whistles over medium heat. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Remove the peel/skin of boiled chestnuts. Collect the white pulp in a bowl.
Mash Chestnuts
- Add salt, chilli powder, and cumin powder to the boiled chestnuts.
- Mash it using the potato masher to get a smooth paste-like consistency.
Frying Kachri
- Heat ghee or butter in a heavy-bottom pan over medium heat.
- Now add asafoetida, grated ginger and green chilli. Saute for a few seconds or till the aroma of ginger is released.
- Add mashed water chestnut and roast over low heat till the mixture turns pale brown and starts leaving the sides of the pan. Keep stirring the mixture while it is roasting.
- Slow cooking is the trick behind making the perfect Kachri. Once the Kachri is nicely roasted a pleasant aroma is released.
Singhara Kachri is ready to serve.
Serving Suggestion
There are a few add-ons that transform a Singhara Kachri from ordinary to extraordinary. Toppings like finely chopped onion, fresh coriander, lime juice, and a spoonful of green chutney complement the piping hot kachri perfectly.
The earthy aroma of perfectly roasted water chestnuts is tempting enough to send an inviting note to the hungry goblins from near and far.
More Indian Snack Recipes
- Suji Cutlet
- Matar Ghughni
- Khasta Kachori
- Aloo Bread Roll
- Moradabadi Dal
- Sweet Potato Chaat
Ingredients
- ▢ 500 gram water chestnut (singhara)
- ▢ 4 tablespoon ghee
- ▢ 1 inch finely chopped ginger
- ▢ ½ teaspoon hing (asafoetida)
- ▢ 2 teaspoon cumin powder (jeera powder)
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon red chili powder
Ingredients For Topping:
- ▢ 1 small size onion, finely chopped
- ▢ 2 green chili finely chopped
- ▢ 1 lime, juiced
- ▢ handful of fresh coriander leaves, chopped
Instructions
- To make Singhar Kachri, wash the water chestnut.
- Pressure cook water chestnuts along with salt for three whistles over medium heat. Turn off the heat. Let the steam release naturally from the pressure cooker.
- Remove the peel/skin of boiled chestnuts. Collect the white pulp in a bowl.
- Add salt, chilli powder, and cumin powder to the boiled chestnuts. Mash it using the potato masher to get a smooth paste like consistency.
- Heat ghee or butter in a heavy-bottom pan over medium heat.
- Now add asafoetida, grated ginger and green chilli. Saute for a few seconds or till the aroma of ginger is released.
- Add mashed water chestnut and roast over low heat till the mixture turns pale brown and starts leaving the sides of the pan. Keep stirring the mixture while it is roasting.
- Slow cooking is the trick behind making the perfect Kachri. Once the Kachri is nicely roasted a pleasant aroma is released.
- Before serving drizzle lemon juice, sprinkle chopped coriander, onion and pour a teaspoon of melted butter on top.
- Singhara Kachri is ready to serve.
Nutrition
We follow a strict NO SPAM Policy
