There’s nothing quite like a warm bowl of chicken stew to bring comfort on a chilly day. This recipe is packed with tender chicken, hearty potatoes, sweet corn, and fresh herbs in a rich, creamy broth that’s both nourishing and satisfying. Whether you’re cooking for family or prepping meals for the week, this chicken stew is sure to become a staple in your kitchen.
Ingredients:
- 2 lbs bone-in chicken thighs or drumsticks – These add rich flavor and stay tender during cooking. (You can also substitute with chicken breast if preferred.)
- 1 tablespoon olive oil – For sautéing the aromatics and browning the chicken.
- 1 large white onion, finely chopped – Adds depth and sweetness to the base.
- 2 garlic cloves, minced – For a flavorful, aromatic kick.
- 2 cups chicken broth – Builds the savory body of the stew.
- 1 cup water – Helps simmer the ingredients without making the stew too salty.
- 4 medium Russet potatoes, peeled and diced – Hearty and satisfying, perfect for soaking up the broth.
- 2 ears of fresh corn, cut into thirds – Adds a touch of sweetness and texture.
- 1 cup frozen peas – For color, texture, and a hint of sweetness.
- 1/4 cup fresh cilantro, chopped (plus more for garnish) – Adds freshness and brightness at the end.
- 1/2 teaspoon ground cumin – Brings warmth and earthiness.
- 1/2 teaspoon paprika – Enhances color and flavor.
- 1/4 teaspoon cayenne pepper (optional) – Adds a subtle kick of heat.
- 1/2 cup heavy cream (or coconut milk for a lighter, dairy-free option) – Gives the stew a rich, velvety finish.
- Juice of 1 lime – For a zesty brightness to balance the richness.
- Salt and black pepper, to taste
Instructions:
- Sauté the Aromatics:
Begin by heating the olive oil in a large, heavy-bottomed pot over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant but not browned. - Brown the Chicken:
Add the chicken pieces to the pot. Season them generously with ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Brown the chicken on both sides for 3 to 4 minutes per side. This step helps develop deep flavor as the base of your stew. - Simmer the Broth:
Once the chicken is browned, pour in the chicken broth and water. Stir to combine and scrape up any browned bits stuck to the bottom of the pot—they add great flavor. Bring the liquid to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes. This helps the chicken become tender and juicy. - Add the Vegetables:
Stir in the diced potatoes and fresh corn. Cover and continue simmering for another 15 minutes or until the potatoes are fork-tender and the corn is cooked through. - Finish the Stew:
Add the frozen peas, chopped cilantro, and heavy cream (or coconut milk). Stir well and let the stew simmer uncovered for an additional 5 minutes. This allows the flavors to come together beautifully. - Adjust the Flavor:
Taste your stew and adjust the seasoning as needed. Add more salt, pepper, or lime juice to suit your taste. The lime juice adds a welcome brightness that balances the richness of the cream. - Serve:
Remove the pot from heat. Ladle the hot stew into bowls and garnish with extra chopped cilantro and a wedge of lime. Serve with crusty bread, white rice, or simply enjoy it on its own.
Optional Add-ins:
Feel free to add diced carrots, bell peppers, or even a handful of spinach or kale in the last few minutes of cooking. This recipe is flexible and can be adapted to your taste and what you have on hand.