Chicken Potato Stew

Name: Chicken Potato Stew - Anghelina H.
Ingredients: a larger chicken thigh (about 300 grams) 3 potatoes 2 bunches of green onions 3 tablespoons of tomato paste 1 Knorr chicken cube pepper and salt 1 bunch of dill

Diverse - Chicken Potato Stew by Anghelina H. - Recipia

Chicken and Potato Stew When I don’t have much in the fridge, I turn to simple recipes that use what I have on hand. That’s how I ended up making this stew, starting with a large chicken thigh. The rest of the ingredients are ones I can usually find at home, so I don’t have to complicate things too much. It’s a quick dinner dish that doesn’t give me any headaches and almost cooks itself without complicated techniques. Quick Info Total time: about 45 minutes Preparation time: 10-15 minutes Cooking time: 30-35 minutes Servings: 2-3 Difficulty: easy Recipe type: homemade stew, quick dinner Ingredients 1 large chicken thigh (about 300-400 g) 3 medium potatoes 2 bunches of green onions 3 tablespoons tomato paste 1 chicken bouillon cube (Knorr) pepper salt 1 bunch of fresh dill Preparation method 1. Wash the chicken thigh and cut it into smaller pieces suitable for a stew. 2. Heat a little oil in a pot and brown the meat, stirring occasionally, until it gets color on all sides. Once done, remove the chicken pieces to a plate. 3. In the same pot, add the chopped green onions and the bouillon cube. Sauté on low heat for a few minutes until the onions start to soften. 4. Add the 3 tablespoons of tomato paste over the onions and let it simmer together for about 5 minutes. The paste should blend with the onions. 5. Dice the potatoes into small cubes and add them to the pot. Pour in about a cup of water (enough to cover the potatoes halfway). Let it boil over medium heat. 6. Once the potatoes are almost cooked (about 15-20 minutes), return the chicken pieces to the pot. Season with salt and pepper. 7. Let everything simmer on low heat for another 20 minutes, allowing the sauce to thicken and all the ingredients to meld together. 8. Finally, add the chopped dill. Let it cook for another 2-3 minutes, then turn off the heat. Why I make this recipe often This stew is handy when I need to whip up something quick with simple ingredients. The flavor is balanced, and the potatoes pair well with the chicken and dill. It’s perfect when I’m not in the mood for complicated recipes and don’t want to go grocery shopping specifically for it. I appreciate that it doesn’t dirty too many dishes and I can easily adjust the quantities. Tips and Variations Tips If you add the meat at the beginning, it develops a better flavor when browned and doesn’t end up boiled. Don’t cut the potatoes too large so they cook quickly. If the sauce reduces too much, you can add a little hot water. Substitutions The green onions can be replaced with a small yellow onion if you don’t have any on hand. If you don’t have dill, you can use parsley, but the flavor will change slightly. The tomato paste can be substituted with tomato purée or even canned peeled tomatoes, adjusting the liquid accordingly. Variations You can also use other parts of the chicken (wings, breast), but the cooking time may vary. For a heartier version, add a small carrot with the onions. If you want something spicier, you can add a pinch of hot paprika or more pepper. Serving ideas The stew is best enjoyed simply, right from the pot, with a slice of fresh bread. It can be served with pickles or a simple summer salad. Frequently Asked Questions Can I use another type of meat? Yes, but I recommend using chicken for the shorter cooking time. If using pork, you’ll need to cook it longer. What if I don’t have a bouillon cube? You can use a little extra salt. Alternatively, you could use a bit of liquid broth concentrate, but it’s not necessary. How do I know when the potatoes are done? Test them with a fork. If it goes in easily, they are cooked. Can the stew be frozen? I don’t recommend it, as the potatoes become mealy when thawed, and the texture changes. Can I use dried onion? Yes, a finely chopped small onion works well in place of the green onions. Nutritional Values Approximate estimate for one serving (out of 3): Calories: 250-300 kcal Protein: 15-20 g Carbohydrates: 25-30 g Fat: 8-10 g Values may vary depending on the exact amount of oil, meat, and tomato paste used. The tomato paste and potatoes contribute most of the carbohydrates, while the chicken thigh provides the main protein. Storage and Reheating The stew can be stored in the fridge for 1-2 days, well covered. When reheating, it’s good to add a little water since the sauce thickens. I don’t recommend keeping it for more than 2 days, and freezing doesn’t yield good results due to the potatoes. It’s best enjoyed fresh.

Chicken Potato Stew

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