How to make chicken stew with potatoes and carrots

How to make stewed chicken with potatoes

This recipe for stewed chicken with potatoes It is a super easy, inexpensive and exquisite preparation. It’s perfect for newbies, home cooking enthusiasts, or anyone who needs to improvise to save time or money. Just open the fridge and use whatever veggies you want, as they all work well in this recipe. Of course, always have tomato or tomato paste on hand, as this ingredient, along with chicken and potatoes, is essential in this preparation.

You will love cooking this dish, since the smell that the stew gives off will make you remember the traditional and the warmth of home, a classic of homemade food! Learn how to make chicken stew with potatoes with a HOWTO using a technique that will put a masterful twist on this recipe.

2 diners
1 hour
Low difficulty


Steps to follow:


Choose the most suitable chicken pieces. Prefer the thighs, thighs or ham, as they are juicier in chicken stew recipes. On the other hand, the wings also work but they have very little meat. We do not recommend using breast, as it is very dry after a long cooking.


Thaw the pieces. Transfer the pieces from the freezer to the refrigerator, and let them sit there overnight. Try to place them on top of a bowl and held on a rack, so the water from defrosting will fall there, without being in contact with the chicken pieces. The defrosting time varies according to the weight of the meat; ½ kilo of chicken takes 24 hours and ¼ 12 hours.


Remove any feathers that may be left on the chicken. You can do it with a tweezers or by burning them on the stove (just passing them), so you can eliminate them more easily. Wash the chicken pieces well and dry them. Hold them one by one under the tap, putting the light stream.


Cut the thighs. If you selected this part of the chicken, chop it right in the area that divides the upper part (the thigh) from the lower part (the ham). We recommend having a wooden board that you use exclusively for cutting chicken, thus avoiding the possibility of cross contamination.

Choose whether or not to leave the skin on the chicken. This is a matter of taste, but in this case, as we are going to deglaze, we recommend leaving it to get more flavor. If you want, you can delete it later.

How to Make Chicken Stew with Potatoes - Step 4


Sanitize the work area as soon as you have finished handling the chicken. Peel and dice the potatoes. Wash and dry them first. Once chopped, submerge them in a bowl with water and reserve. The water prevents the potato from darkening.

How to Make Stewed Chicken with Potatoes - Step 5


Heat a casserole or skillet. Once ready, add enough oil (to cover the bottom of the pan), and wait for it to heat as well.

Add the chicken pieces. Brown them on both sides. In this case, what interests us is to conserve the burnt that remains at the bottom of the pot. Once obtained, take out the precooked chicken and reserve.

How to Make Stewed Chicken with Potatoes - Step 6


Prepare a sauce with the vegetables and the burnt chicken. Add in the same casserole: carrot, paprika, onion, garlic or other vegetables that 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 aside, exposing the burnt at the bottom of the pan. Add ½ cup of water and scrape it off. Notice how the liquid turns yellow or amber. Then, gather the rest of the ingredients and mix everything again. This is the trick we promised you to know how to cook delicious chicken!


Add soy sauce or a bouillon cube. Although it may surprise you, there are chefs who, to make stewed potatoes with chicken, recommend the cube. If it does not seem like a good idea, for health or for your own pleasure, 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 prepare your own by following our homemade tomato sauce recipe.


Add the reserved chicken pieces. Now yes, You can remove the skin if you prefer, as we already take advantage of it in the deglazing to make stewed chicken with potatoes.


Add the potato chunks and 1 cup of the soaking water. The starch from the potatoes that remains in the water adds consistency to the stew.

How to Make Stewed Chicken with Potatoes - Step 12


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 pot. The stew is ready when the meat is well cooked and the potato is 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.

How to Make Stewed Chicken with Potatoes - Step 15


Variations for this dish: here we leave you some interesting proposals for this chicken with 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, sliced.
  • Chicken stewed with paprika: substitute 2 tablespoons of paprika (sweet or spicy, inclusive of both) for the Worcestershire sauce or ice cube.
  • Chicken stewed with cinnamon: Remove only the paprika and carrots from the sauce. When incorporating the tomato sauce, add the bay leaf, cinnamon and honey (optional). Accompany this dish with a garnish of fruit (3 plums, 2 nectarines and two bananas) browned in butter. Use cognac when deglazing.

For more ideas, here we leave you more easy chicken recipes that you can prepare when you don’t know what to cook:

If you want to read more articles similar to How to make stewed chicken with potatoes, we recommend that you enter our Recipes category.


  • You can add 1-2 bay leaves to the sauce.
  • The brunoise cut consists of cutting the vegetable into small cubes (2 to 3 mm on each side).
  • Each piece of chicken equals one person.
  • You can prepare this recipe with thighs and wings, combined.
  • The fattiest part of the chicken is the skin or skin.
  • When deglazing you can substitute the water for 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 raw chicken.