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Chicken and Potato Stew

A delicious stew with chicken, potatoes and carrots in a tomato base sauce.
Course Chicken Main Dish
Cuisine Guyanese
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Althea Brown

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

1. If you are Guyanese I assume you will clean and wash your chicken before cooking. It's the Guyanese way to remove the skin and fat and soak the chicken in about a cup or two of white vinegar. Then rinse with water. If you are not Guyanese, carry-on (I don't think washing chicken makes much of a difference flavor wise).
2. I like to season my chicken in the morning and then start cooking sometime in the early afternoon to be ready in time for dinner. When I lived in Guyana we would always cook in time for lunch, so we would season our meat the day before.
3. When cutting the chicken thighs into halves, you can chop the bone if you prefer (many Guyanese ppl do it that way). I don't chop the bones, because I don't want bone fragments in my food. I have little ones and don't want them choking on bone fragments.
4. In the last step of this recipe, you may need to add 2 to 4 more cups of liquid if your potatoes take a long time to get soft. If more liquid is needed add a cup or two at a time so that you don't end up having too much gravy when the dish is done.
5. I cook down my stew until it is really thick and the gravy clings to the meat and potatoes.