Chicken and potato stew with olives

Potato stew with chicken and olives - a savory and comforting dish

When it comes to comfort food, stews are definitely on the list of most beloved dishes. This recipe for potato stew with chicken and olives is not only delicious but also easy to prepare, making it perfect for a family meal or a gathering with friends. Combining the rich flavors of chicken with the soft texture of potatoes and the salty note of olives, this dish promises to delight any palate.

Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Servings: 5

Necessary ingredients:

- 1 kg chicken (wings or thighs, depending on preference)
- 2 medium onions
- 5-6 large potatoes
- 100 g black olives (preferably pitted)
- 3-4 tablespoons tomato paste
- Salt, to taste
- Pepper, to taste
- 1 tablespoon instant broth (or, optionally, chicken stock)
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika (optional, for a bit of spice)
- 1-2 cloves of garlic
- 1 bunch of fresh parsley, finely chopped

Preparing the stew:

1. Preparing the ingredients:
Start by portioning the chicken. If using wings, you can leave them whole or cut them in half. Make sure to pat them dry with a paper towel to remove excess moisture; this will help achieve a nice crust during cooking.

2. Chopping the vegetables:
Finely chop the onion. Peel, wash, and cut the potatoes into medium-sized pieces so they cook evenly.

3. Cooking the meat:
In a large skillet, add 50 ml of oil and heat it over medium heat. When the oil is hot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the chicken and cook until it turns golden on all sides, about 5-7 minutes.

4. Adding the flavors:
Once the meat is browned, add the crushed garlic and tomato paste. Mix well to combine the flavors, then add the seasonings: salt, pepper, instant broth, and the paprikas. Pour in warm water until the meat is covered, allowing everything to simmer gently.

5. Including the potatoes:
Once the water starts to boil, add the chopped potatoes. Cover the skillet with a lid and let it simmer on low heat for 20 minutes, stirring occasionally to prevent sticking.

6. Adding the olives:
With 15 minutes left before turning off the heat, add the black olives. They will add extra flavor and texture to the stew. Before serving, sprinkle the finely chopped parsley for a touch of freshness.

7. Serving:
This potato stew with chicken and olives is served hot, alongside pickles such as cucumbers or sauerkraut, for a delicious contrast. The salty taste of the pickles will perfectly balance the rich flavors of the dish.

Practical tips:

- Meat variation: If you prefer, you can use turkey or even a mix of chicken and pork for a different flavor.
- Potatoes: Choose starchy potatoes, such as those for mashing, for a creamier texture.
- Olives: You can experiment with different types of olives (green or kalamata) to slightly change the flavor profile.
- Spices: Add herbs like thyme or oregano for an even more complex flavor.

Nutritional benefits:
This stew is an excellent source of protein from the chicken, especially if you choose to use skin-on thighs. The potatoes provide healthy carbohydrates, while the olives contribute healthy fats and antioxidants. Additionally, the parsley added at the end offers a boost of essential vitamins.

Frequently asked questions:

1. Can I use a pressure cooker?
Yes, you can adapt the recipe for a pressure cooker. Cook everything for 15-20 minutes after it reaches pressure.

2. What can I use instead of tomato paste?
You can use tomato sauce or, for a healthier option, tomato puree.

3. How can I store the food?
The stew keeps well in the refrigerator for 2-3 days. Reheat it in the microwave or on the stove, adding a little water to prevent it from drying out.

This potato stew with chicken and olives is undoubtedly an ideal choice for a comforting dinner. I encourage you to try this recipe and personalize it to your taste. So, enjoy and savor the rich flavors that this dish brings!