Easy Chicken Stew with Potatoes Carrots and Peas
Boneless chicken thighs, small potatoes and carrots simmer in a tomato sauce seasoned with paprika, curry and cumin. I keep the heat gentle so the thighs stay tender while the potatoes soften; the mistake to avoid is a hard boil that breaks up the vegetables before their centres are cooked. The finished sauce should cling to the chicken and collect around the potatoes, with peas added near the end.
Ingrédients
- 2¼ lb boneless skinless chicken thighs left whole
- 1½ lb small potatoes scrubbed, larger ones halved
- 12 oz carrots cut into 1-inch lengths
- 10 oz trimmed fennel bulb finely diced
- 6 oz red onion finely diced
- 6 oz white onion finely diced
- 1 oz peeled fresh ginger finely chopped
- 4 garlic cloves finely chopped
- 1 cup frozen peas
- 28 oz plain crushed tomatoes or unsalted passata
- 1 cup low-sodium chicken stock plus up to ½ cup more as needed
- 2 tablespoons olive oil
- 1 tablespoon sweet paprika
- 1 tablespoon mild curry powder
- 1 tablespoon ground cumin
- ½ teaspoon fine salt plus more to taste
- ½ teaspoon ground black pepper
Instructions
- Prepare the vegetables, halve larger potatoes and pat the thighs dry. Use a covered pan or Dutch oven of at least 5 quarts.
- Heat the oil over medium-high heat. Brown the thighs in two batches for 3–4 minutes on the first side and 2–3 minutes on the second; transfer to a clean plate.
- Reduce to medium. Cook the onions, fennel and carrots for 5–6 minutes, adding ginger and garlic for the final minute. Stir in paprika for 20 seconds and return the chicken and juices.
- Add tomatoes, 1 cup stock, curry, cumin, salt and pepper. Scrape up the browned juices and bring to a gentle simmer.
- Add potatoes, cover and simmer gently for 50–60 minutes, checking from 40 minutes. Add reserved stock only if needed. Potatoes must be knife-tender and chicken at least 165°F; remove chicken temporarily if it finishes first.
- Add peas and simmer uncovered for 3–5 minutes. Adjust salt and sauce consistency, then serve.
Vidéo
Notes
Cooking time varies with potato size and tomato acidity. Calories are an estimate per serving. Refrigerate within two hours and use within 2–3 days; reheat to 165°F. Start with diluted low-sodium stock and adjust salt at the end.