How To Cook Chicken Stew With Mixed Vegetables

Chicken stew with mixed vegetables is a wholesome and flavorful dish that combines tender pieces of chicken with colorful vegetables in a rich, hearty sauce. It’s the kind of meal that warms you up, fills you up, and satisfies the whole family. The beauty of this dish is its flexibility — you can use whatever vegetables you have on hand, and the slow simmering brings out deep, comforting flavors. With the right balance of seasoning and gentle cooking, you can make a delicious stew that’s perfect with rice, ugali, chapati, or mashed potatoes.

1. Prepare the Ingredients
   Start by washing and cutting your chicken into medium pieces. You can use thighs, drumsticks, or a whole chicken cut into portions. Wash and chop your vegetables — common choices include carrots, potatoes, peas, green beans, and bell peppers. Dice two tomatoes, one onion, and a clove or two of garlic. Gather your seasonings such as salt, black pepper, paprika, curry powder, and a few herbs like thyme or rosemary.
2. Brown the Chicken
   Heat two tablespoons of cooking oil in a large pot over medium heat. Add the chicken pieces and fry them until golden brown on all sides. This helps lock in the juices and adds depth of flavor to the stew. Once browned, remove the chicken from the pot and set aside. In the same oil, add chopped onions and sauté until they turn soft and lightly browned. Add garlic and stir for about a minute until fragrant.
3. Build the Stew Base
   Add diced tomatoes to the pot and cook until they break down into a thick sauce. If the mixture becomes too dry, add a small splash of water to help it cook evenly. Stir in tomato paste if you want a richer flavor and deeper color. Add curry powder, paprika, and thyme, and mix well. Let the sauce simmer for a few minutes so the flavors blend together.
4. Add Chicken and Vegetables
   Return the browned chicken to the pot and stir to coat it in the sauce. Pour in enough water or chicken stock to cover the meat halfway. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 30 minutes, stirring occasionally. Add your chopped vegetables, starting with the ones that take longer to cook, such as carrots and potatoes. Add softer vegetables like peas and bell peppers later so they don’t overcook. Simmer for another 15 minutes until everything is tender and the sauce thickens naturally.
5. Serve and Enjoy
   Taste and adjust the seasoning if needed. When the stew is ready, garnish with fresh coriander or parsley. Serve it hot with rice, chapati, or ugali for a comforting and filling meal.

Also Read: How To Cook Broccoli On The Stove