"A very easy stew. One of the first recipes my mother taught me when I was a teenager." — Ladan
Watch video tips and tricks
skinless, boneless chicken breast halves, cut into bite size pieces
ground black pepper
We actually really liked this, I did tweek a bit by starting with Olive Oil and minced fresh garlic in Dutch oven then added the cubed chicken and I used about 1 tblsp. of the turmeric. I also added the garlic powder, some salt and pepper at this point. Cooked til chicken was almost to the point of browning then added potatoes, carrots, onion, 3tblsp. of tomato paste in 1 cup of chicken broth and added some more salt and pepper at this point due to the high volume of potatoes. I cooked on Med. low for maybe 20 minutes, stirring occasionally, then added 1/2 cup of frozen peas for color and used 1/2 cup of cold water to blend in about 2tblsp. of flour to thicken the stew. I also added a 1/2 tsp. of kitchen bouquet. Served with fresh baguette and it was perfect. Thank you so much for this recipe. This was the first time I have ever had chicken stew!
This was fine but not great once I doctored it up a bit. I did what someone else suggested and added more water and some flour to make it more like a stew. I also added a can of chicken broth. I used all the spices recommended, plus some extra turmeric, garlic powder, and a bit of Lawry's seasoned salt.
This stew was fantastic! The only change I made was the addition of a 1/2c of chicken broth, and a can of corn towards the end of cooking. I thought it was an aweful lot of potatoes, but they really helped thicken the liquid and make it hearty. I think the turmeric made all the difference. I was really iffy about how it would taste but oh it was wonderful! I will make this all the time. So easy and flavorful and filling.
I just made this recipe today and I have to say it was very easy. I've been wanting to make stew for quite sometime, except I do not eat beef. This is a pleasant change from traditional stew. Although I did have to add some spice to make it flavorful, along with some fresh garlic and zucchini. There also wasn't an abundance of sauce, so I added some extra water. All and all it's a pretty comforting meal.
My husband claimed this was the nicest thing I've ever made! It was really yummy-I normally don't eat vegetables-but I loved this!
My family was a bit leery of the tomato paste added to the stew because they are used to seeing more of a white based sauce in my stews. Everyone loved this stew and it was very easy to make. I will definitely make this again!
Our friends served this stew to us last night and it was delicious - I couldn't believe how easy she said it was to prepare - so I looked up the recipe and have saved it to my favorites!
I am sorry but this was just a basic chicken stew. Good in all rights but no pizazz.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Vegetable Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 336
** Calories from Fat: 17
This easy, ingenious method makes delicious pot pie like a slow-simmered stew.
See how to make a super-simple chicken stew with carrots, peas, and mushrooms.
See how to make 5-star sautéed chicken that’s great for fajitas.