How to make stewed chicken with potatoes
This stewed chicken with potatoes recipe is a super easy, economical and exquisite preparation. It is perfect for beginners, lovers of home cooking or anyone who needs to improvise to save time or money. Simply open the fridge and use the vegetables you want, because they all work well in this recipe. Of course, always have tomato or tomato paste on hand, because this ingredient, along with chicken and potatoes, is indispensable in this preparation.
You will love to cook this dish, since the smell of the stew will make you remember the traditional and the warmth of home, a classic of homemade food! Learn how to make stewed chicken with potatoes with a info-grinik using a technique that will give a masterful twist to this recipe.
- For the sofrito
- For the stew
Steps to follow:
Choose the most appropriate chicken pieces. He prefers thighs, thighs or ham, because they are juicier in chicken recipes in stew. On the other hand, wings also work but have very little meat. We do not recommend using breast, because it is very dry after a long cooking.
Thaw the pieces. Transfer the pieces from the freezer to the refrigerator, and let them rest there throughout the night. Try to place them on top of a bowl and held on a grid, so the water resulting from thawing will fall there, without being in contact with the chicken pieces. Thawing time varies according to meat weight; 1⁄2 kilo of chicken takes 24 hours and 1⁄4 12 hours.
Remove any feathers that may remain in the chicken. You can do it with a tweezer or burning them on the stove (just passing them), so you eliminate them more easily. Wash the chicken pieces well and dry them. Hold them one by one under the tap, putting the light jet.
Cut your thighs. If you selected this part of the chicken, click it right in the area that divides the top (the thigh) from the bottom (the ham). We recommend having a wooden board that you use exclusively to cut chicken, thus avoiding the possibility of cross contamination.
Choose whether or not to leave the skin, to the chicken. This is a matter of taste, but in this case, as we are going to deglaze, we recommend leaving it for more flavor. If you want, you can delete it later.
Disinfect the work area as soon as you have finished handling the chicken. Peel and dice the potatoes. Wash them and dry them first. Once chopped, dip them in a bowl with water and reserve. The water prevents the potato from darken.
Heat a saucepan or frying pan. Once ready, add enough oil (to cover the bottom of the casserole), and wait for it to heat up as well.
Add the chicken pieces. Give them on both sides. In this case, what we are interested in is preserving the burn that is at the bottom of the pot. Once obtained, remove the precooked chicken and reserve.
Prepare a sofrito with the vegetables and with the chicken burn. Add in the same saucepan: carrot, paprika, onion, garlic or other vegetables you prefer to make stewed chicken with potatoes. Stir the ingredients until golden brown, helping you with a wooden spoon.
Deglaze the bottom of the pot. Put the vegetables to the side, and expose the burn at the bottom of the pan. Add 1⁄2 cup of water and scrape it. Notice how the liquid takes on a yellow or amber color. Then, gather the rest of the ingredients and mix everything again. This is the trick we promised you to know how to cook a delicious chicken!
Incorporate soy sauce or a cube of broth. Although you are surprised, there are chefs who, to make stewed potatoes with chicken, recommend the cube. If you don’t think it’s a good idea, for health or for your own taste, replace it with soy sauce.
Add the tomato paste. Stir until it is integrated with the rest of the preparation. If you prefer, you can use fresh tomatoes. You can make your own by following our homemade tomato sauce recipe.
Incorporate the reserved chicken pieces. Now yes, you can remove their skin if you prefer, because we already take advantage of it in the deglazing to make stewed chicken with potatoes.
Add the potato pieces and 1 cup of the soaking water. The starch of the potatoes that remains in the water brings consistency to the stew.
Add the salt and pepper to taste. If you have a grinder and you can grind fresh pepper and sea salt.
Wait 30-40 minutes or until all the ingredients are cooked. Use low heat and cover the saucepan. The stew will be ready when the meat is well cooked and the potato tender.
Serve this dish with some garnish. To complement it you can accompany it with cauliflower puree, green vegetable salad or white rice. Without a doubt, making stewed chicken with potatoes provides you with a light but comforting meal, ideal for lunch or dinner.
Variations for this dish: here are some interesting proposals for this chicken and potatoes recipe, in which everything is almost the same as in our recipe, except for some ingredients:
- Chicken stewed with mushrooms: add 150 gr of fresh mushrooms. Clean them well, dry them, and cut them into slices.
- Chicken stewed with apples: add 1 apple, chopped into slices.
- Chicken stewed with paprika: replace the Worcestershire sauce or cube with 2 tablespoons of paprika (sweet or spicy, including both).
- Chicken stewed with cinnamon: remove only paprika and carrots from the frying. When incorporating the tomato sauce, add bay leaf, cinnamon and honey (optional). Accompany this dish with a garnish of fruits (3 plums, 2 nectarines and two bananas) browned in butter. Use cognac when deglazing.
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- To the sauce you can add 1-2 bay leaves.
- Brunoise cutting consists of cutting the vegetables into dice or small cubes (2 to 3 mm on each side).
- Each piece of chicken is equivalent to a diner.
- You can prepare this recipe with thighs and wings, combined.
- The part of chicken with the most fat is the skin.
- When deglazing you can replace the water with wine, cognac, cava or a broth.
- You can soften the natural acidity of the tomato with 1 prune, 1 fig or 1 teaspoon of panela or papelón.
- Always wash your hands before and after handling the raw chicken.