Chicken stew is a chicken stock based dish, in which the chicken pieces and the vegetables are cooked in chicken stock. This is a very hearty and comforting dish, which is perfect for the winter months.
Chicken stew is very easy to make and the best thing about this is that you can put any types of vegetables you like. So, grab the required things and make your own chicken stew.
Difficulty Level: Easy
Servings Per Recipe: 4-6
Time Required For Preparation: 15-20 minutes
Time Required For Cooking: 25-30 minutes
1 stirring spoon
2 large pots
3 large bowls
1 kg of chicken, boneless and skinless
1 cup of pinto beans, soaked and drained
2 large carrots, diced
1 large onion, peeled and diced
2 tomatoes, chopped
A dash of Tobasco sauce
2 stalks of celery, diced
2 heaping tablespoons of unsalted butter
1 cup of red kidney beans, soaked and drained
1 cup of water
2 cups of low-sodium chicken stock
½ cup of white wine
1 teaspoon of garlic powder
2 large potatoes, peeled and diced
1 cup of southern ranch beans, soaked and drained
1 tablespoon of vegetable oil, for cooking
Salt, to taste
Freshly ground black pepper, to taste
A handful of chopped fresh parsley
Method Of Cooking
1. Take three large bowls and put the three different types of beans separately in three bowls. Pour enough water in each bowl to completely cover up the beans and then let the beans soak in the water overnight. Once the time elapses, take one of the varieties of beans and tip that into the colander to drain away the water. Repeat the same procedure to drain the other two varieties of beans. Once done, set aside the beans.
2. Next, take out the chicken from the refrigerator and thaw it at room temperature for at least 30 minutes. Once thawed, cut the chicken into small bite sized pieces and then set them aside. Then take a pot and fill it up with 3-4 cups of water.
Add just a pinch of salt to the water and then place the pot on the stove. Light up the flame and set it on high. Put the chicken pieces into the pot once the water starts vaporing and then boil the chicken pieces for 30 minutes or they are cooked through. Once done, skim off the scum from the surface of the stock and then set it aside to cool.
3. Then take a colander and put the onion, potatoes, carrots, celery stalks and the tomatoes in it. Place the colander in the sink and rinse the vegetables individually under slow running water. Once done, shake the colander to discard the excess water and then transfer the vegetables to your counter. Then take the onions and peel off their skins. Cut the onions in halves and then chop the onion halves very finely. Once done, transfer the chopped onions to a bowl and set them aside.
4. Next, take the potatoes and peel them nicely. Once peeled, cut the potatoes into small cubes. Then take the tomatoes and dice them by retaining their juices. Follow that by chopping the carrots. Finally, take the stalks of celery and cut off their bases and tips.
Cut the stalks of celery to get small cubes. Once everything is done, put the chopped vegetables into separate bowls and then set them aside. Next, take a pot and place it on the stove. Turn the knob to light up the flame and to set it on medium.
5. Add the butter to the hot pot and wait for it to melt. Once the butter melts completely, add-in the oil. Then add the onions to the hot oil and butter mixture. Sauté the onions until they turn translucent and soft and then add the celery cubes, potato cubes and the carrot cubes to the sautéed onions. Put the lid on the pot and cook the vegetables for 15 minutes on medium low heat. While the vegetables are cooking, strain out the cooked chicken pieces from the stock and then set them aside.
6. Once done, remove the lid from the pot and add the strained chicken pieces to the vegetables. Season the vegetables and the chicken with salt, black pepper and the garlic powder. Stir to combine everything nicely and then let the mixture cook uncovered for 2-3 minutes.
Once the time elapses, deglaze the pot with the white wine and then let the mixture cook for 3-4 minutes more to cook out the entire alcohol. Next, add the soaked and drained pinto beans, red kidney beans and the southern ranch beans. Stir to mix everything nicely and then add the chopped tomatoes and the chicken stock.
7. Taste the mixture to check the seasonings and add more salt and black pepper if required. Cook the stew on medium heat for 5-6 minutes and then add-in the tobasco sauce. Finally, add-in the water and stir the vegetables and the chicken pieces to loosen up the mixture. Cook the stew covered with a lid for 10-15 minutes or until all the vegetables become tender. Once done, serve the hot stew in individual serving bowls and sprinkle a little chopped parsley on top.