One Pot Chicken Stew Recipe

RECIPE: https://anitacooks.com/one-pot-chicken-stew/ Hi Guys, today I’m going to show you how to make Chicken Stew with Potatoes and Greens in one pot. For the vegetable, I’m using green chard, last time I used red chard, either is fine. You can also use bok choy or other quick cooking greens. I love collards but they take a bit longer to cook. If you want to use collard greens, cook them separately until tender and add them to the stew during the last few minutes. We’ll need chopped yellow onion, minced garlic, chopped tomatoes – I have also made this stew with canned diced tomatoes, that works just fine. This stew is not bland and boring, it’s full of flavor and a little heat because I’m using a lot of spices. Smoked paprika, sweet paprika, garlic powder, dried oregano, dried rosemary, dried basil and cayenne powder for heat. Also dried thyme. I dried some from my garden a while back and use it many chicken recipes. Even in winter, you can pick thyme from the garden and I did that until the snow started. You can’t see the pots anymore because they’re all covered in snow.
Peel potatoes and cut into about an inch size pieces. To prep the chard, wash the leaves and trim a little off the bottom. Slice the stalks, roll up the leaves and slice. I go across a few times to chop them up smaller. A really healthy vegetable for the stew. For the chicken, boneless skinless chicken thighs cut up into bite size pieces. Cut the chicken last after you’ve prepped everything else. I don’t want to wash too many dishes, so I leave the chicken on the cutting board. Season with salt, ground black pepper and coat with all purpose flour. Mix it up. We’ll shallow fry these. To make the stew, use a heavy bottom pot like this enamel coated cast iron. Heat up the pot and add oil. When the oil is hot, add the chicken pieces in a single layer. Depending on the size of your pot, you may have to do this in two batches. Don’t overcrowd the chicken. Leave the pieces alone for a few minutes until golden. Turn over and leave for a few minutes. Drain and set aside. Do the next batch. Remove all but 2 tablespoons oil from the pot. See the fond or brown bits on the bottom of the pot, that’s what you want to add flavor to the stew. Add the chopped onion and cook until soft stirring occasionally. Add the minced garlic and cook for a few minutes. Now the spices. Stir that together, add the chopped tomatoes, stir, add the cut up potatoes, salt and water. Almost forgot the thyme I set aside. Stir it all up, cover the pot and bring to a boil. Once it comes to a full boil, cover and cook on medium heat for 8 minutes. Then place the chicken on top, then the chopped chard. Don’t mix the chicken or chard in, just leave them on top. Cover the pot and cook for about 7 minutes until the potatoes are tender. Now you see the greens have wilted down. Stir everything together, cover and cook for 5 minutes. If your stew needs water, add a little hot water. I won’t add any to my pot as it’s the right consistency. Now the greens, chicken and potatoes are all cooked. The potatoes are tender but not falling apart. Taste and add more salt if you need to. And here is a satisfying pot of stew made in one pot. I hope you like this recipe and try it out for dinner.

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