This chicken stew recipe features bone-in chicken simmered in a flavorful broth until tender, creating a bowl of pure comfort. With every bite, you’ll taste rich, savory flavor that warms you from the inside out.
For more delicious stew recipes, try my Instant Pot Oxtail Stew, Caribbean Stew Chicken, and Beef Stew.
What is Chicken Stew?
Chicken stew is a hearty and cozy dish, but for me, it’s also a weeknight lifesaver. When I lived in Guyana, we used to season the meat the day before so it would be ready for lunch. Now, I like to season my chicken in the morning and start cooking in the afternoon so dinner is ready on time.
This version starts by searing bone-in chicken pieces with a mix of herbs and spices to build a rich flavor base. I use a combination of onions, garlic, and a touch of brown sugar to create a caramelized flavor that sets this stew apart.
Then I add tomatoes and let them cook down into a savory sauce before adding my seasoned chicken back to the pot. The broth and simmered vegetables come together with the tender chicken to create a soup-like dish with a thick, flavorful gravy.
Why You’ll Love This Chicken Stew Recipe
- Easy One Pot Recipe: Everything comes together in one pot, from searing the chicken to simmering the broth and vegetables. This makes cleanup simple and the cooking process less stressful.
- Amazing Flavor: The combination of caramelized onions, seared chicken, and a rich broth creates deep, comforting flavor in every bite. It’s the perfect balance of savory and hearty.
- Perfect for Picky Eaters: I sneak carrots and potatoes into the stew, so even my picky eater loves it. This recipe helps me make sure everyone at the table gets their veggies, and it always leaves empty bowls behind.
Ingredients
Each ingredient in this chicken stew recipe plays an important role in building deep, satisfying flavors. From the seasoned bone-in chicken to the tender vegetables, every addition makes this dish a warm, cozy experience perfect for a family meal.
- Bone-in chicken thighs: Stews are slow-cooked, and bone-in chicken adds a rich depth of flavor to this chicken stew. I bought bone-in, skin-on chicken thighs and then removed the skin.
- Spices: Salt, black pepper, paprika, parsley flakes, oregano, dried thyme, onion powder, ground ginger, and granulated garlic. Together, they create a perfectly seasoned, flavorful base that complements the chicken and broth.
- Onions and garlic: Yellow onions and garlic cloves are sautéed to form a rich, aromatic base for the stew. They add natural sweetness and depth that enhances the flavor.
- Brown sugar (skip if Whole30): This touch of sweetness caramelizes the onions for an extra layer of rich flavor.
- Tomato paste and Roma tomatoes: These combine to form a thick, savory sauce that creates the stew’s broth. They add brightness and balance to the rich flavors.
- Cassareep or browning liquid (or coconut aminos for Whole30): Adds color and a subtle sweetness with deep, earthy flavor, giving the stew its signature Guyanese touch.
- Potatoes and carrots: Russet potatoes and carrots add natural sweetness, texture, and heartiness to the stew. They soak up the broth’s flavors as they cook.
- Chicken broth or water: Forms the base of the stew, adding depth and keeping everything moist and tender.
See recipe card for quantities.
How to Make Chicken Stew
Prep the Chicken
I start by cutting the chicken thighs into halves and seasoning them with salt, ground ginger, parsley flakes, garlic powder, onion powder, paprika, oregano, cassareep (or coconut aminos), and a touch of tomato paste. I let the chicken marinate for at least 30 minutes to soak up all those flavors. If I have time, I season it in the morning to let it sit for a few hours before cooking.
In a large pot, I warm the olive oil over high heat and add the diced onions and garlic, then stir in the brown sugar (skipping it if I’m doing a Whole30). I cook it just until the onions get soft and caramelized, but I’m careful not to burn the sugar. Then I add the diced tomatoes and let them cook down into a thick, flavorful sauce.
Sear the Chicken
Next, I add the marinated chicken to the pot and sear it on high heat for 15 to 30 minutes, turning the pieces constantly to keep them from burning. The goal here is to brown the chicken all over and let the sauce cook down so the flavors concentrate. It’s important not to rush this part, or the chicken will end up boiled instead of beautifully seared.
Add the Veggies and Broth
Once the chicken is browned, I add the potatoes and carrots and cook them for about 10 minutes, stirring often to keep them from sticking. Then I pour in 4 cups of chicken broth or water, cover the pot, and let everything simmer until the potatoes are fork-tender. If needed, I’ll add more liquid a cup at a time until the stew thickens up and the potatoes are soft.
Finish the Stew
When everything is cooked through, I let the stew simmer down until it reaches the thickness I like, with the gravy clinging to the meat and veggies. I give it a final taste to see if it needs a bit more salt. Then it’s ready to serve and enjoy!
How to Make This Chicken Stew Recipe Whole30
To make your chicken stew Whole30-friendly, skip the brown sugar and use sweet onions for natural sweetness. Swap the cassareep for coconut aminos, since cassareep may contain added sugar. You can also replace the white potatoes with sweet potatoes or butternut squash for a more nutrient-dense option.
Storage
Once the stew has cooled, I transfer it into airtight containers and store it in the refrigerator for up to 4 days. To reheat, I pour the stew into a pot and warm it over medium heat until it’s hot all the way through, stirring occasionally to prevent sticking.
Tips for the Best Chicken Stew
- Use bone-in chicken for flavor. The bones add richness and depth to the broth, making every spoonful more flavorful.
- Don’t skip marinating the chicken. Giving the chicken time to soak up the seasoning helps it cook up juicy and tender.
- Brown the chicken well. Searing the chicken ensures it develops flavor and keeps it from tasting boiled.
- Add broth a little at a time. This helps you control the stew’s consistency and avoid making it too watery.
- Taste and adjust salt before serving. Flavors deepen as the stew cooks, so a final seasoning check is key.
- Let the stew thicken before serving. Cooking it down creates a rich, gravy-like texture that clings to the meat and veggies.
Frequently Asked Questions
To freeze, I let the stew cool completely, then portion it into freezer-safe containers or bags, leaving a little space for expansion. When ready to enjoy, I thaw it in the fridge overnight and reheat it in a pot over medium heat until hot and steamy.
Sear the chicken and build a flavorful base with caramelized onions and tomato paste. Simmer it slowly so the flavors deepen and the gravy thickens.
Potatoes and carrots are classic because they absorb the broth’s flavors and add texture. You can also experiment with sweet potatoes, butternut squash, or other hearty vegetables to change it up.
I remove the skin to keep the stew from becoming too greasy. However, you can leave it on if you prefer a richer broth, just know it may add more fat to the dish.
The gravy should be thick enough to coat the chicken and vegetables, but not so thick that it feels dry. If it’s too watery, just let it simmer uncovered until it reduces.
Easy Chicken Stew Recipe
Equipment
- Dutch Oven or large pot
Ingredients
- 6 skinless bone-in chicken thighs (about 2.5 lbs)
- 1 teaspoon salt
- 1 teaspoon parsley flakes
- 1/4 teaspoon ground ginger
- 1 teaspoon dried thyme can substitute with fresh thyme
- 1 teaspoon granulated garlic or garlic powder
- 1/8 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 teaspoon oregano
- 1 tablespoon cassareep or 1 teaspoon browning liquid For Whole30 use 1/4 cup of coconut aminos
- 4 cloves of garlic finely chopped
- 1 teaspoon tomato paste (Choose compliant tomato paste if doing Whole300
- 1 whole yellow onion diced
- 2 tablespoon brown sugar skip if on Whole30
- 3 roma tomatoes diced
- 2 russet potatoes peeled and cut into 1 inch cubes
- 2 carrots peeled and cut into 1 inch pieces
- 4 to 8 cups of liquids chicken broth/stock or water
Instructions
- Cut chicken thighs into halves, then season with salt, ginger powder, parsley flakes, garlic powder, onion powder, paprika, oregano, cassareep and tomato paste and let marinade for at least 30 mins before cooking
- If on Whole30 add coconut aminos, instead of cassareep
- In a large pot, warm oil on high heat. Then add diced onions and chopped garlic, followed by brown sugar (skip the brown sugar if on a Whole30 round) Cook until the sugar starts to caramelize and the onions get brown.
- Then add diced tomatoes just before the sugar starts to burn or become black in color. Cook until tomatoes are soft and mushy.
- Add marinaded chicken and cook on high heat for 15 to 30 minutes, sautéing and turning constantly to avoid burning. Cook until all of the liquids cook off.
- Add the potatoes and carrots and continue to cook for 10 minutes, stirring every 2 to 3 minutes to avoid sticking.
- Add 4 cups of liquids, cover and cook until potatoes are soft, this can take up to 30 minutes, depending on how long it takes for your potatoes to cook to a fork tender stage
- Cook down until the stew thickens but be careful to avoid burning it
Notes
- If you are Guyanese, you might prefer to clean and wash your chicken before cooking by soaking it in white vinegar and rinsing with water. This step isn’t necessary for flavor but is part of tradition.
- You can chop the bones when cutting the chicken thighs into halves if you like, but I don’t because I have little ones and don’t want bone fragments in the stew.
- If your potatoes take longer to cook, add 1–2 extra cups of liquid at a time as needed. You don’t want the stew too watery, but the extra liquid helps finish the potatoes.
- I cook my stew down until the gravy is really thick and clings to the meat and potatoes.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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Lurlyn Says
This looks soo delicious
Althea Brown Says
Thank you. It was pretty yummy.