Savory Chicken Potato Stew
1. Prepare the Ingredients:
Peel and dice the potatoes into medium-sized chunks. This ensures they cook evenly and absorb the stew’s flavors.
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Slice the string beans into bite-sized pieces.
Chop the onions and garlic finely. These aromatics will create a flavorful base for the stew.
Slice the red tomatoes into wedges.
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Chop the whole chicken into chunks. You can use a mix of chicken parts (legs, thighs, breasts) for variety in texture and flavor.
2. Sauté the Aromatics:
Heat a large pot or Dutch oven over medium heat. Add a bit of oil.
Sauté the chopped onions and garlic until they become translucent and fragrant, about 3-4 minutes. This forms the aromatic base for the stew and adds depth of flavor.
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3. Add the Chicken:
Add the chopped chicken pieces to the pot. Stir them around to brown slightly on all sides. This helps to seal in the juices and add flavor to the stew.
Sprinkle with salt and ground black pepper. Continue to cook for about 5 minutes, stirring occasionally.
4. Add Tomatoes and Simmer:
Add the sliced red tomatoes to the pot, stirring them with the chicken and aromatics. Allow them to cook for about 3-5 minutes, until they begin to soften and release their juices.
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Pour in the fish sauce and stir to combine. The fish sauce will add a salty, umami depth to the stew.
5. Add Potatoes and String Beans:
Add the diced potatoes and sliced string beans to the pot. Stir everything together, ensuring the vegetables are well coated with the sauce.
Pour in enough water to submerge the meat halfway. This will create a rich, flavorful broth as it simmers and reduces.
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6. Simmer the Stew:
Bring the stew to a boil, then reduce the heat to low and cover the pot. Allow it to simmer gently for about 30-40 minutes, or until the chicken is fully cooked, and the potatoes are tender.
Stir occasionally to prevent sticking and ensure even cooking. If needed, add a bit more water to maintain the desired consistency.
7. Adjust Seasoning and Serve:
Taste the stew and adjust the seasoning with additional salt and pepper if needed.
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Serve the stew hot, garnished with fresh herbs like parsley or cilantro if desired. It pairs well with steamed rice or crusty bread to soak up the delicious broth.
Cooking Tips:
Choose the Right Pot: A heavy-bottomed pot or Dutch oven works best for stews as it distributes heat evenly and retains moisture.
Layer the Flavors: Brown the chicken and sauté the aromatics well at the beginning to build a flavorful base.
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Don’t Rush the Simmer: Allow the stew to simmer gently. Low and slow cooking helps the flavors meld together beautifully and makes the chicken tender and juicy.
Adjust the Broth Consistency: If you prefer a thicker stew, allow it to simmer uncovered for the last 10 minutes to reduce the liquid. For a soupier consistency, add more water or broth as needed.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
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Freezing: The stew can be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
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