Chicken Stew

This chicken stew recipe has been in our family for generations. I remember it as one of the first chicken stew recipes I prepared as a teenager. My mother and grand mother used the same chicken stew recipe for many years. It is a very easy chicken stew recipe and required few ingredients. To me, it is not only a chicken stew recipe, it is a tradition. My husband uses the same recipe, but alters some of the ingredients to form a chicken stew curry. Both variations of our shared chicken stew recipes are delicious and tasty. I will pass this recipe on to my niece, who is now only 8 years old, but I am too happy to share this recipe with her. It is such an easy chicken stew recipe that even children can prepare it, permitted parents are present. If you are looking for a chicken stew recipe South Africa, then you have come to the right place. Simply prepare and enjoy. Your friends and family will love you for it and it will become a tradition. Have fun.

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Serves: 4 Prep time: 15 Minutes Cook time: 60 Minutes Ready in: 75 Minutes

Nutrition: Calories 486 Carbs: 43g Protein: 44g Fat: 15g

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Ingredients:

600 g chicken pieces, preferably thighs, boneless, cut into chunks (optionally skinless)

1 tbsp canola oil

3 medium carrots, sliced diagonally into halves

1 medium sweet onion, cut into 12 wedges

6 garlic cloves, chopped

5 cups chicken stock, divided

2 tbsp all-purpose flour

1 dried bay leaf

350 g baby white potatoes, quartered

1/4 cup fresh chopped parsley

salt and freshly ground black pepper

Instructions:

Season the chicken with salt and pepper, to taste.

Heat oil in a large sauce pan over high heat Add the chicken and cook, stirring occasionally, until brown on all sides, about 6 minutes in total Transfer to a plate.

Add the carrots and onions to the sauce pan and cook, stirring often, until onions begin to soften, about 4-5 minutes Add the garlic and cook for another 30 seconds, stirring nonstop Add 1/2 cup chicken stock while stirring and scraping to loosen browned bits from the bottom of the sauce pan.

In a small bowl, whisk together flour and 1/2 cup stock and add to the sauce pan.

Stir in the chicken and remaining 4 cups of chicken stock Add bay leaf and season with salt and pepper, to taste Bring to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.

Add the potatoes and cook uncovered until potatoes are tender, about 18-20 minutes The liquid will slightly reduce even further.

Stir in parsley and discard bay leaf before serving.

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Rating:

4.78

4.78 from 111

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