Easy Chicken Stew Recipe

My chicken stew recipe is the perfect way to enjoy a bowl of tender bone-in chicken simmered in rich broth with layers of comforting flavor. This cozy, one-pot dish brings hearty, slow-cooked flavor that’s perfect for any night of the week.

Course Chicken Main Dish

Cuisine Guyanese

Keyword chicken stew, chicken stew recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 312kcal

Author Althea Brown

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