Chicken Thigh & Potato Stew

I woke up one morning craving my grandmother’s goulash. That rich red stew with an incredible aroma of soft onions, the meltingly tender potatoes I loved eating with a slice of bread, and that moment at the table when she’d tell me to come closer so the food wouldn’t fall on its way to my mouth.

So I stopped by the greengrocer and picked up onions and garlic, a red bell pepper, and potatoes.

Then I went to buy meat and remembered that it had actually been my least favorite part of her goulash. I always preferred the sausage goulash she also used to make because it was quicker, and my grandmother, just like me, didn’t enjoy spending hours in the kitchen. It was also more affordable, and, well… times were what they were.

At the last minute, I decided to swap the sausages for boneless chicken thighs. Just to change things up a little.

When I got home, the very first thing I did was sauté the onions with the garlic, celery, parsley root, and bell pepper. I wasn’t thinking about whether it was the “right” way to make it—I was simply chasing the aroma I loved.

When it came time to season the chicken stew, instead of paprika and tomatoes, I found myself reaching for baharat. It’s a gentle spice blend that, when used sparingly, lets the flavors of the vegetables and potatoes shine without overpowering them.

I wanted goulash, but I couldn’t make it exactly like my grandmother’s. Not yet.

Instead, I ended up with a wonderful stew that reminded me of a meeting point between cholent and goulash, between Moroccan and Hungarian cooking, between East and West.

I’ll return to the goulash I grew up with someday. But in the meantime, here’s a stew that was born out of that love.

• Did you make this chicken stew? Don’t forget to tag me on Instagram
• Don’t miss: more chicken recipes

Chicken Thigh & Potato Stew

Print

Serves: 4-6 Prep Time: 15 minutes Cooking Time: 55 minutes 55 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons olive oil or neutral oil
• 1 large white onion, peeled (or 2 medium onions)
• 8 garlic cloves, peeled
• 1 red bell pepper
• 1 fresh chili pepper
• 3 celery stalks, including the leaves
• ½ parsley root, peeled
• 1 lb (500g) boneless, skinless chicken thigh steaks
• 4 potatoes, peeled
• 2–3 carrots, peeled
• 1 teaspoon baharat
• ¼ teaspoon black or white pepper
• ½ teaspoon salt
• ½ teaspoon ground turmeric
• ½ teaspoon sweet paprika
• Boiling water (see instructions)
• 1 tablespoon onion soup powder (optional)

Instructions

- Cut the onion, garlic, bell pepper, chili pepper, celery, and parsley root into roughly ½-inch (1 cm) cubes.
- Heat the olive oil in a wide pot and sauté the onion, garlic, and bell pepper for 3–4 minutes, until the onion begins to turn golden.
- Add the chili pepper, celery, and parsley root and continue cooking, stirring occasionally, for another 10 minutes, or until the onion is soft.
- Cut the chicken thighs into large cubes and push the vegetables slightly to the sides of the pot.
- Add the chicken and cook for 3–4 minutes, until it changes color. It does not need to be fully cooked at this stage.
- Meanwhile, cut the potatoes and carrots into eighths or large chunks.
- Add the potatoes, carrots, and spices to the pot. Pour in enough boiling water to come about three-quarters of the way up the chicken and potatoes, then stir.
- Cover the pot with the lid slightly ajar, leaving a small opening for some steam to escape. Cook for 30 minutes. Keeping the lid mostly closed helps the potatoes cook faster while keeping the chicken tender.
- At this point, choose one of two finishing methods:

1. Transfer the uncovered pot to a 190°C (375°F) oven for 20 minutes, allowing the potatoes to brown and develop a flavor reminiscent of cholent.
2. Or continue cooking on the stovetop with the lid off until the potatoes are completely tender.

Be sure to leave some liquid in the bottom of the pot, the potatoes will continue to absorb it after you take it off the flame.

Notes

- For a vegan version, replace the chicken with peeled butternut squash cut into large cubes. You'll have a wonderful vegetable and potato stew that's delicious served over rice.
- Even if you're not a fan of red bell peppers or celery, don't skip them—they contribute a tremendous amount of flavor to the dish.
- The celery and parsley root naturally add depth that replaces soup powder, so if you omit them, it's recommended to add 1 tablespoon onion soup powder.
- You can substitute chicken breast for the chicken thighs, but it will be slightly drier. If using chicken breast, add it after the potatoes have cooked for about 20 minutes so the chicken doesn't spend too long in the stew and dry out.