Saednews: Chicken stew is one of the festive dishes that is made with a variety of recipes and ingredients. This delicious stew is considered a special dish, often served at gatherings and parties alongside rice dishes like saffron rice or broad bean rice. To see the step-by-step recipe for making chicken stew, continue reading with us.
Saednews: According to the Family Magazine service of Saednews, to make chicken stew, start by sautéing onions and then add turmeric. Fry the chicken pieces, sauté the carrots and tomato paste. Add salt and pepper, then add 3 cups of water. Cook the chicken and, if desired, add brewed saffron. Fry the potatoes and garnish the stew with fried potatoes and tomatoes.
Ingredients for making festive chicken stew (serves 4):
Chicken thighs or breasts: 4 pieces
Carrots: 2 medium
Onions: 2 medium
Potatoes: 2 medium
Tomato paste: 2 tablespoons
Brewed saffron: 1 tablespoon
Salt and black pepper: to taste
Oil and turmeric: to taste
How to make chicken stew:
Step 1: Sauté the onions and add turmeric
Start by finely chopping the onions, then sauté them with some oil in a pot you’ll use for the stew until they become soft and translucent. Add some turmeric and continue sautéing until the turmeric and onions blend well.
Step 2: Fry the chicken pieces
Next, add the cleaned chicken pieces to the pot and fry them on both sides until golden. Fry each side for about 4 to 5 minutes to get a golden color.
Step 3: Add the carrots and tomato paste
Once the chicken is fried, slice the carrots into rounds and add them to the pot. Sauté the carrots for 1 to 2 minutes, then add the tomato paste and sauté well until the color of the paste develops.
Step 4: Important tips for sautéing the tomato paste and adding spices
It’s important to sauté the tomato paste slightly to remove its raw taste. Sautéing it also helps enhance the stew's color. At this point, sprinkle some salt and black pepper over the stew ingredients.
Step 5: Add water and cook the chicken
Add 3 cups of water to the pot and increase the heat so the water boils quickly. Once it boils, reduce the heat and simmer the chicken. It will take about 1 to 1.5 hours to cook the chicken on low heat.
Step 6: Use saffron for a richer color
Adding saffron is optional, but we recommend it for a more aromatic and vibrant stew. Add brewed saffron 30 minutes before the chicken is done cooking.
Step 7: Prepare and wash the potatoes
While the chicken is cooking, cut the potatoes into thin strips and rinse them under cold water to remove the starch. Removing the starch ensures the potatoes absorb the flavors better and prevents them from sticking together during frying.
Step 8: Fry the potatoes
Fry the potatoes in plenty of oil, and for extra flavor, sprinkle some black pepper and turmeric while frying. We recommend using a paper towel or a metal sieve to absorb excess oil from the potatoes.
Step 9: Crisp the potatoes and garnish the stew
This helps make the potatoes crispier. If you like, you can fry a few tomatoes along with the potatoes to garnish the stew. If you want the stew to be thicker, let it simmer for a longer time to reduce the extra liquid.
Step 10: Thicken the stew and serve
We don’t recommend making the stew too thick until there’s no liquid left in the pot. Once the stew is ready, transfer it to a serving dish, garnish with fried potatoes, and serve with your choice of saffron rice, broad bean rice, or plain rice.
