Hearty and healthy chicken stew can be served with rice or bread. Is a popular scrumptious Arabian dish.
Keyword Chicken Stew
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Muna Kenny
450gm skinless chicken thighs
450gm skinless chicken legs
Or 900gm skinless chicken cut into eight pieces
2large tomatoes finely chopped
2medium zucchini diced
1large onion finely chopped
1large potato diced
1large carrot diced
4garlic cloves minced
¼cupchopped coriander leaves
½teaspoonblack pepper powder
Salt to taste
8cupsboiling waterUse 5 cups for thick stew.
In a hot pan, add oil, when hot add the chopped onion, cook until the onion turns light brown.
Add the chicken bone facing up and cook on medium heat until light brown. Flip and cook the other side.
Add the potatoes and carrot and stir for three minutes.
Add the tomatoes, stir for three minutes, then cover the pan and let it cook on medium heat for 5 to 7 minutes. (Do check on it so it doesn't burn since the heat of different stoves varies and my medium heat might be high on your stove.)
Add the garlic and spices and stir to combine.
Add the zucchini and tomato paste and stir for two minutes.
Now is the time to season with salt, then pour the boiling water and let the stew cook for 20 – 30 minutes or until the chicken is cooked. Turn off the heat and cover the stew for 15 minutes before serving.
Add the coriander and stir for three minutes.
Serve hot with rice or bread.
To use chicken breast in this stew, add oil to a hot pan, season the chicken breast with salt and black pepper. Sear the chicken breast from both sides on medium-high heat. Remove the chicken breast, cover, and keep aside. Add the chicken breast after adding the zucchini and continue cooking. This way, the chicken breast won’t go dry.
Not everyone is fond of coriander; I suggest that you use around a tablespoon of chopped coriander and then taste the stew. You can also skip the coriander; the chicken stew will taste good without it too!