Stew with Chicken, Potatoes, and Vegetables
A hearty, home-style chicken stew with tender potatoes and a rich tomato-based sauce, finished with a swirl of cream and fresh cilantro. Perfect for a comforting weeknight dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs
- 1.5 lb potatoes
- 1 medium onion
- 3 cloves garlic
- 1 cup tomato sauce
- 2 cups chicken broth
- ½ cup sour cream
- ¼ cup cilantro
Instructions
- 1
Season the 1.5 lb chicken thighs with salt and pepper. Heat 1 tbsp oil in a large pot over medium-high and brown the chicken until golden on both sides, about 6 minutes total. Remove and set aside.
- 2
In the same pot, add the 1 diced onion and 3 minced garlic cloves. Cook over medium until soft and fragrant, about 3 minutes.
- 3
Stir in the 1 cup tomato sauce and 2 cups chicken broth, scraping up any browned bits. Bring to a simmer.
- 4
Return the chicken to the pot and add the 1.5 lb potatoes, peeled and cut into chunks. Cover and simmer gently until the potatoes are tender and the chicken is cooked through, about 25 minutes.
- 5
Stir in the 0.5 cup sour cream until smooth. Taste and adjust salt and pepper. Serve hot, garnished with the 0.25 cup chopped cilantro.
Tools you’ll need
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
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