One-Pot Chicken Stew

Today we are going to be making a hearty Chicken Stew, perfect for a cold winter day! This one-pot Chicken Stew comes together with ease and is a healthy way to kick off the new year.

Ingredients

• 2 tbsp Oil

• 6-8 (1.200Kg) Chicken Drums/Thighs 

• Salt, to taste

• Pepper, to taste

• 2” stick, Cinnamon

• 6 Coves

• 4 Cardamoms

• 2 Bay Leaves

• 2 Onions, medium

• 3 Garlic Cloves, minced

• 1” Ginger, minced

• 2 tbsp Tomato Paste

• 6 Celery Stalks

• 6 Carrots

• 2 tbsp All Purpose Flour

• 3 cups Chicken Broth

• 1 tbsp Worcestershire Sauce

• 2 cups (250g) Baby Potatoes, halved

• 1 tbsp Cilantro / Coriander, finely chopped

  
  

Method

1. Drizzle the oil into a heated heavy bottom pot on high heat

2. Place the washed and pat dried chicken pieces skin side down in the pot. Season with salt and pepper. You want to sear the chicken on both sides till it gets a gold colour.

3. Between the time of flipping the chicken, you can prep the veggies. Cut the celery into 1-inch pieces and slice the carrots either on the diagonal or rounds. Keep them aside for later.

4. By this time the chicken should have seared on one side. Flip each piece of chicken over and now season the other side with salt and pepper.

5. Once the second side is seared, lift the chicken off the pot and place it on a plate to finish cooking it later

6. Into the pot, toss in the cinnamon, cloves, cardamons, and bay leaves. Sauté till the spices release their aromatics.

7. Now add in the sliced onions, minced garlic, and ginger and sauté till the onions turn translucent and the ginger and garlic lose their raw flavour

8. The onions will also help to deglaze the pot lifting all that delicious flavour left behind by the chicken

9. Add the tomato paste and give it a quick stir before tossing in the chopped celery and carrots. Season with salt and pepper and give it a quick stir.

10. To thicken the soup of the stew add the all-purpose flour and sauté till the flour loses its raw flavour

11. To make the soup, pour in the chicken broth season with Worcestershire sauce, and give it a quick stir

12. Once the soup comes to a simmer add the potatoes and season with salt

13. After mixing the potatoes in, place the seared chicken pieces skin side up, giving them a little push into the soup so that they absorb all the delicious flavours

14. Cover the pot with a lid and allow the chicken and the veggies to cook

15. Occasionally swirl the pot around so that the stew does not stick to the bottom of the pot

16. Once the stew is ready, take it off the heat and garnish with finely chopped fresh cilantro/coriander

17. Enjoy it with bread, rice, or just on its own.