Chicken stew with onions and new potatoes

Name: Chicken stew with onions and new potatoes
Ingredients: 4 chicken thighs; 2 chicken drumsticks; 2 tablespoons oil; 480 ml water; 6 large onions; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon sweet paprika; 3 large tomatoes; 5 new potatoes; 2 tablespoons tomato paste; 1 garlic clove

Meat - Chicken stew with onions and new potatoes by Daria C. - Recipia

The meat is browned before it simmers, and the chicken stew with onions and new potatoes has a thick sauce. The onions and tomatoes soften in the cooking liquid, while the new potatoes cook alongside the chicken pieces. I choose thighs that are similar in size so they cook at the same rate. Prep: 20 minutes. Cook: 50-55 minutes. Rest: 5 minutes. Total time: 75-80 minutes. Serves: 4. About 630 kcal and 40 g protein per serving.

Ingredients

4 chicken thighs
2 chicken drumsticks
2 tablespoons oil
480 ml water
6 large onions
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon sweet paprika
3 large tomatoes
5 new potatoes
2 tablespoons tomato paste
1 garlic clove

Preparation

1. Pat the thighs and drumsticks dry with paper towels. Peel the onions and garlic. Peel the tomatoes and dice them. 2. Heat the oil in a pot and brown the chicken pieces on both sides, about 8 minutes, until golden. 3. Pour the water over the meat and bring to a boil in about 5 minutes. Let it boil for 5 minutes. 4. Finely chop the onions and add them to the pot with the salt, pepper and paprika. Simmer for 10 minutes. 5. Peel the potatoes and cut them into quarters. Add the tomatoes to the pot, then add the potatoes. 6. Cover the pot and simmer for 20-25 minutes. The meat should be cooked through and the potatoes tender when pierced with a fork. 7. Add the tomato paste, stir and simmer for another 2 minutes. 8. Finely chop the garlic and add it to the pot. Take the pot off the heat and leave it covered for 5 minutes.

Notes

I made it thinking of the meals from my childhood too, when we ate it with warm polenta; I also serve a pickled cucumber alongside. Let leftovers cool and keep them in a covered container in the fridge for up to 3 days. When reheating, add 1-2 tablespoons of water, since the sauce thickens as it sits in the fridge. If you don't have fresh tomatoes, replace them with 400 g canned chopped tomatoes and add them to the pot along with the potatoes. New potatoes of a similar size cook more evenly; cut larger ones into quarter-sized pieces so they don't stay raw in the middle. Bone-in thighs of a similar thickness work best here, and very large pieces may need a little more time. If the sauce is too thin, mash a cooked potato with a fork and stir it into the cooking liquid. Finely chopped onions soften almost completely, while larger pieces are more noticeable in the sauce.