One-pot Chicken and Potatoes Stew
Quick prep. One pot. No mess. Now place the lid on and go do your things while it cooks. Double the amount to have leftovers and an amazing sauce to have with rice once the potatoes are all gone. This is a staple dish in our home and I have probably made it 500 times over the years. Simple. Easy. Delicious.
- A wide, large pot
- Cutting board
- Sharp knife
- ¼ cup cooking oil of choice
- 8 Drumsticks or chicken thighs, with skin and bones washed and pat dried
- 4 potatoes cut into 8 pieces each
- 1 large onion sliced into 8 chunks
- 2-3 carrots chopped into 8 pieces each
- 4 cloves of garlic smashed
- ¼ cup soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon paprika powder
- ½ teaspoon smoked paprika optional
- ½ teaspoon cumin powder
- ½ teaspoon ginger powder
- ½ teaspoon freshly ground black pepper
- Salt to taste
- Freshly chopped parsley optional
- In a large pot, heat the oil on medium-high heat.
- When oil is warm, carefully add in the onion and cook until softened, inserting a large fork into each piece to separate the onion layers.
- Add the chicken parts and fry until one side is lightly golden. Turn the pieces to fry the other side until lightly golden.
- Add in the smashed garlic and carrot pieces. Give it a quick stir and add the soy sauce and 1 cup of water. Cover the pot with a lid and allow to cook for about 10 minutes.
- Remove the lid and add the tomato paste and spices. Please taste before adding more salt as the soy sauce is already salty. Add water just to barely cover the chicken parts. Stir to allow the water, tomato paste and spices to mix well.
- Cover the pot with a lid, reduce heat to medium and cook for about 30 minutes.
- Add the potatoes, and add water to barely cover the potatoes. Bring to a boil and then reduce to medium heat. Taste the liquid to see if more salt is required.
- Simmer for additional 45 minutes until the liquids have reduced a bit and the potatoes are softened.
- When the stew is ready, sprinkle some parsley, if using, and serve hot.
You can omit the potatoes and simply cook the chicken parts until they are very soft. Meanwhile, cook some rice in a separate pot and serve the stew over rice.