Rustic Chicken Stew with Potatoes and Tomatoes

Ingredients

• 1 kg bone-in, skin-on chicken thighs (about 2.2 lb)
• 1 tbsp salt (15 ml)
• 1 tsp freshly ground black pepper (5 ml)
• 2 tbsp olive oil (30 ml)
• 1 large onion, chopped (≈200 g)
• 3 cloves garlic, minced
• 3 medium tomatoes, chopped (≈350 g)
• 2 tbsp tomato paste (about 30 g)
• 600 g potatoes, peeled and cut into medium cubes (about 1.3 lb)
• 1 medium carrot, sliced (optional, ≈100 g)
• 500 ml hot water (2 cups)
• 2 tbsp chopped parsley to finish
• 1 tbsp butter (optional, for shine)

Instructions

1. Season the chicken thighs with the salt and black pepper; set aside for 10 minutes.
2. Heat the olive oil in a large pot over medium-high heat and brown the thighs 4–5 minutes per side until they develop color; remove and set aside.
3. In the same pot, lower the heat and sauté the chopped onion until translucent, add the garlic and cook 1 more minute.
4. Add the chopped tomatoes and tomato paste; cook 4–5 minutes until a rustic sauce forms.
5. Return the chicken to the pot, add the hot water, the carrot (if using) and adjust the salt; bring to a boil.
6. Reduce the heat, partially cover and cook for 20 minutes; add the potatoes and cook uncovered for another 15–20 minutes, until the potatoes are tender and the sauce has thickened.
7. Finish with the butter and chopped parsley, adjust seasoning and serve hot with rice or bread.

Tips

• Cut the potatoes into uniform pieces so they cook evenly.
• Brown the chicken well before simmering to develop more flavor in the sauce.
• To speed up cooking, cook under pressure for 12 minutes after it reaches a boil, then add the potatoes and cook 8–10 minutes more.

Variations

• Use boneless chicken breast cut into cubes for a leaner version; reduce cooking time to avoid drying,
• Add 1 red bell pepper, sliced, along with the tomatoes for more color and sweetness.
• Replace part of the water with 200 ml coconut milk for a creamier texture and different aroma.

FAQ