Chicken Thighs with Potato Stew

Potato stew with chicken thighs

I often find myself cooking this stew on an ordinary day when I need something hearty and relatively quick for the whole family. There's no need to follow the recipe to the letter, but if you stick to the basic ingredients and order, you really can't go wrong. It always turns out hearty, the vegetables are tender, the meat falls off the bone easily, and you don't need complicated techniques.

Quick Info

Total time: about 1 hour and 20 minutes
Preparation time: 20 minutes
Cooking time: 1 hour
Servings: 6
Difficulty: easy to medium, no experience required
Recipe type: main dish, suitable for lunch or dinner

Ingredients

6 chicken thighs
1 large onion
3 carrots
6-7 cloves of garlic
200 g diced tomatoes with juice (half a can)
5 large potatoes
salt
pepper
1 bunch of fresh parsley
2-3 tablespoons of oil

Preparation method

1. Start by preparing the vegetables. Peel the onion and carrots, wash them well. Chop the onion finely, and cut the carrots into smaller cubes so they cook evenly.

2. In a larger pot, heat the oil. Add the chopped onion, stir a few times, and add two or three tablespoons of water, just enough to prevent the onion from burning at the beginning.

3. Add the cubed carrots over the onion. Let them sauté for about 3-4 minutes, stirring occasionally, until the onion becomes slightly transparent and the carrots start to soften.

4. Meanwhile, wash the chicken thighs well. Place them in the pot over the onion and carrots. Stir gently and let them sauté for 5-6 minutes until they turn white on all sides.

5. Pour in enough water to cover the thighs and vegetables well (about 2-2.5 liters, depending on the size of the pot). Cover with a lid and let it boil over medium heat.

6. While the thighs are boiling, peel the potatoes, wash them, and cut them into suitable cubes.

7. After the thighs are half cooked (after about 25-30 minutes), add the cubed potatoes and minced garlic.

8. Add the diced tomatoes with their juice, salt, and pepper to taste. Stir gently to distribute everything evenly.

9. Put the lid back on and let it boil until the potatoes and meat are tender. Stir occasionally and check if it needs a bit more water.

10. When everything is cooked, turn off the heat. Chop the parsley and sprinkle it on top while the dish is still hot.

Why I make this recipe often

It's a hearty dish, easy to adapt, and suitable for days when you don't feel like cooking something complicated. You only need basic ingredients, and it doesn't involve techniques that require too much attention. It's also good the next day, which saves time.

Tips and variations

Tips

Don't add too much water at the beginning. You can add more later if needed.
If you want a thicker stew, leave it uncovered for the last 10 minutes.
Check the chicken thighs occasionally – they should be well cooked but not falling apart completely.

Substitutions

Thighs can be replaced with chicken breast, but meat with bones gives more flavor.
You can use fresh diced tomatoes, but they should be well ripe.
The oil can be sunflower or canola oil; there's no need for special oil.

Variations

You can add a bay leaf while boiling if you want a more pronounced flavor.
For a bit of sweetness, a finely chopped bell pepper works well, but it's not mandatory.
If you want a vegetarian version, leave out the chicken and use only vegetables.

Serving ideas

Serve hot, directly from the pot, possibly with a slice of fresh bread.
It goes well with a pickled cucumber or a simple cabbage salad.

Frequently asked questions

Can I use another part of the chicken, not just thighs?

Yes, you can also use breast or wings, but thighs provide a better texture and richer flavor.

If I don't have canned tomatoes, can I use tomato paste?

You can use 1-2 tablespoons of diluted tomato paste, but the sauce will be more sour and thicker. I prefer diced tomatoes because they provide both liquid and texture.

Can I freeze the potato stew with chicken?

I do not recommend it. Boiled potatoes do not freeze well – they become mushy and watery when thawed.

Do I have to sauté the onion and carrots at the beginning?

It is important to sauté them for flavor; otherwise, the taste will be much blander.

How long should the chicken boil?

It depends on the size of the thighs, but on average, 45-50 minutes for them to be well cooked.

Nutritional values

Approximately, one serving (out of six) has about 350-400 calories. Carbohydrates approximately 30-35 g (from potatoes and vegetables), proteins 22-25 g (from chicken meat), fats around 10-12 g (from oil and chicken). These are approximate values and may vary depending on how much meat and oil you use.

Storage and reheating

The stew can be stored in the refrigerator for 1-2 days in a covered container. When reheating, add a bit of water because the sauce thickens when it sits. I do not recommend freezing due to the texture of the potatoes after thawing. It is best consumed within the first two days.

 Ingredients: 6 chicken thighs, 1 large onion, 3 carrots, 6-7 cloves of garlic, 200g diced tomatoes with juice (1/2 can of diced tomatoes), 5 large potatoes, salt, pepper, 1 bunch of fresh parsley

 Tags:  chicken potato stew