Chicken Stew by Douglas

This is a stick to your ribs comfort food type of stew that is easy to prepare and serves a lot of people.
Chicken Stew by Douglas

Last Updated on December 20, 2020

 

Chicken Stew

Chicken Stew

This recipe is courtesy of Spane’s father, Douglas. When we were dating, before Spane was born, he came by and offered to fix dinner for us. He went to the store and bought everything he needed, except for the spices. He knew I had myriad spices and that I would have just what he wanted.

I was pleasantly surprised at how tasty this was. I thought of it this weekend and made it, but I reduced the amounts for just Spane and I. Spane was hungry, he got three thighs! Actually, with a salad, or other side dishes, this could easily make enough for 12 people, if each person is allocated one chicken thigh.

Chicken Stew by Douglas

This is a stick to your ribs comfort food type of stew that is easy to prepare and serves a lot of people.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings (slide to adjust): 6
Calories:

Ingredients

  • 2 tbsp Paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Salt
  • 1 tsp White pepper
  • 1 tsp Black pepper, freshly ground
  • 1 tsp Poultry seasoning
  • 1 tsp Herbs de Provence
  • 12 Chicken thighs
  • 24 Red potatoes
  • 2 Green pepper
  • 2 Red onion
  • 12 oz Chicken stock
  • 1 can sliced carrots
Ingredients necessary for the recipe step are in italic.

Instructions

  • Put thighs in a large plastic bag and add half of the spices. Let marinate, refrigerated for at least 1 hour. Cut up potato, peppers, and onions. Put them in a large pot with the remaining spice on the stove top with the chicken stock. Cook on low heat for a half an hour, checking to prevent burning. In the meantime, roast the thighs on a foil covered cookie sheet for a half an hour at 375. When the chicken is done, add it to the pot on the stove top and mix together. Add the carrots. Heat on low heat for about 10 minutes, stirring occasionally. Serve.

Notes

You can adjust the spices as you wish. If you decide to use fresh carrots, add them at the same time as the potatoes.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

 

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

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