Chicken stew

Ingredients

• unspecifiedChicken
• unspecifiedChicken breast
• unspecifiedRice
• to tasteChicken seasoning
• unspecifiedCooking fat
• unspecifiedOnion
• unspecifiedCourgette
• unspecifiedPepper
• unspecifiedStock
• unspecifiedKetchup
• unspecifiedBamboo shoots
• to tasteAdditional seasoning

Instructions

1. 1

   Cook the chicken

   Rinse and trim the chicken, then cut it into cubes. Sprinkle with chicken seasoning and fry in cooking fat. After a short time, add the diced onion.

2. 2

   Fry the vegetables

   Add the diced courgette and pepper, then fry for about 10 minutes.

3. 3

   Simmer the stew

   Pour in stock and simmer until the vegetables are tender. Stir in the ketchup and bamboo shoots, then simmer for about 5 minutes. Season to taste.

4. 4

   Cook the rice

   Cook the rice and serve it alongside the stew.

What is chicken stew?

Chicken stew is a dish of chicken cooked with vegetables and liquid until the ingredients are tender, often served with a separate starch. The recipe does not specify a particular regional tradition, but its combination of stock, vegetables, ketchup and bamboo shoots gives it a home-style, savoury-sweet character.

This version is served over rice, which makes the meal easy to portion and helps catch the stew’s juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 42g protein, 58g carbs, 12g fat.

The rice provides most of the carbohydrate, while the chicken supplies most of the protein. Cooking fat contributes fat, and the amount of stock, ketchup and seasoning will affect the salt content. For a balanced plate, serve a moderate amount of rice with a generous share of the chicken and vegetables.

The chicken and seasoning

Chicken: cut it into evenly sized cubes so the pieces cook at a similar rate. The ingredient list names both chicken and chicken breast but gives no quantities, so use the cut you have available.

Seasoning: coat the chicken before frying so the flavour starts developing in the pan. The recipe leaves the amount to taste.

Building the stew

Onion first: add it after the chicken has begun to fry, as directed, and let it cook briefly before adding the other vegetables.

Vegetables next: fry the diced courgette and pepper for about 10 minutes, then add stock. Simmer until the vegetables are tender before stirring in the ketchup and bamboo shoots.

How to judge doneness

Chicken: check that the cubes are cooked through before serving; the recipe does not give a cooking time for this stage. Avoid relying only on the colour of the outside.

Vegetables: simmer them until tender, then give the stew its further 5 minutes with the ketchup and bamboo shoots. Taste and adjust the seasoning at the end.

Getting the rice right

Rice: cook it separately according to the packet instructions, as the recipe does not specify a variety or cooking time. Drain it if needed, then serve it with the stew rather than stirring it into the pan.

Serving the rice separately keeps it distinct and lets each person choose how much stew to spoon over it.

What to serve it with

Rice is the specified accompaniment and makes this a complete, warm meal. Spoon the chicken and vegetables over the rice or serve them side by side.

For extra freshness, a simple salad or another vegetable side can be served alongside; keep it separate so the stew remains the focus.

Recipe notes & tips

• Cut the chicken and vegetables into similar-sized pieces for more even cooking.
• Have the stock and remaining ingredients ready before you start frying.
• Keep the chicken in a single layer while frying if the pan allows.
• Add the stock once the vegetables have had their 10-minute fry.
• Taste the stew after simmering and adjust the seasoning before serving.
• Cook the rice separately so it does not absorb too much of the stew liquid.

Variations

• Milder seasoning: use less chicken seasoning and adjust at the end.
• More vegetables: add extra courgette or pepper while keeping the same cooking sequence.
• Different rice: serve with brown rice, allowing for its own cooking time.
• Thicker stew: simmer it a little longer before adding the ketchup and bamboo shoots.
• Fresh finish: serve with chopped herbs if you have them to hand.

Common mistakes to avoid

• Crowding the pan: the chicken may steam rather than fry; cook it in batches if needed.
• Uneven pieces: large chunks can take longer to cook; cut the chicken and vegetables consistently.
• Adding stock too early: give the vegetables their stated 10 minutes of frying first.
• Overcooking the vegetables: check tenderness during simmering so they do not become too soft.
• Skipping the final taste: season the stew after the ketchup and bamboo shoots have simmered for about 5 minutes.

How to store

Refrigerate leftover stew and rice promptly in separate airtight containers and use within 3 days. Reheat until piping hot throughout, adding a splash of water or stock to the stew if it has thickened.

Frequently asked questions