Chicken stew

Ingredients

• 1 chicken, 2.5–3 kgwhole chicken
• 1onion
• 2 clovesgarlic
• 2tomatoes
• 1carrot
• ½red pepper
• ½green pepper
• 100–150 mlwater
• 1 leafbay leaf
• to tastesalt
• to tasteblack pepper
• to tasteoil

Instructions

1. 1

   Remove pinfeathers

   Carefully singe any remaining feathers from the chicken.

2. 2

   Rinse and dry

   Rinse the chicken after removing the feathers, then pat it dry.

3. 3

   Cut the chicken

   Divide the chicken into 8 pieces.

4. 4

   Chop the onion

   Chop the onion.

5. 5

   Chop the garlic

   Finely chop the garlic.

6. 6

   Dice the carrot

   Cut the carrot into small cubes.

7. 7

   Chop the tomatoes

   Chop the tomatoes. They can be peeled first, as in the original preparation, or left unpeeled.

8. 8

   Cut the peppers

   Cut the red and green peppers into pieces.

9. 9

   Season the chicken

   Season the chicken pieces with salt and pepper.

10. 10

    Heat the oil

    Add a little oil to a casserole and arrange the chicken pieces in it skin-side down.

11. 11

    Brown the chicken

    Over high heat, brown the chicken on both sides.

12. 12

    Layer the chicken

    Arrange half the chicken in the bottom of the casserole and cover it with half the onion and garlic.

13. 13

    Add vegetables

    Add half the carrot, tomatoes and peppers.

14. 14

    Finish layering

    Place the remaining chicken on top and cover it with the remaining onion, carrot, tomatoes and peppers.

15. 15

    Season the layers

    Season to taste with salt and pepper, then place 1 bay leaf in the middle.

16. 16

    Cook covered

    Cover the casserole, set it over high heat and cook for about 10–15 minutes.

17. 17

    Simmer the stew

    Add 100–150 ml water, turn the heat to low and cook for 1 hour to 1 hour 15 minutes, or until it reaches the consistency you prefer.

18. 18

    Check for doneness

    After 1 hour 15 minutes of cooking, the chicken stew should be ready and tender.

What is chicken stew?

Chicken stew is a slow-cooked dish in which meat and vegetables soften together in a covered pot. Versions of chicken guisado are made in many Spanish-speaking kitchens, with ingredients and seasonings varying from household to household.

This version builds its flavour from browned chicken, a simple mix of vegetables and a bay leaf. Layering the ingredients lets their juices mingle as the stew cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 66g protein, 10g carbs, 38g fat.

Most of the protein and fat come from the chicken, while the vegetables contribute a modest amount of carbohydrate; any added oil also increases the fat. Serve with a generous portion of vegetables or salad, and add bread or potatoes if you want a more filling plate.

Brown the chicken first

Skin-side down: start the chicken in a little oil over high heat so the skin can colour before the long simmer. Brown both sides, working in batches if the casserole is crowded.

Keep the browned pieces aside only as needed to make room for the rest; they go back into the pot in layers with the vegetables.

Prepare the vegetables

Even pieces: chop the onion and garlic, dice the carrot and cut the peppers into similar-sized pieces so they cook evenly. The tomatoes can be peeled first or chopped with their skins on.

Layered vegetables: use half with the first batch of chicken and the rest over the top. This distributes them through the pot without needing to stir the chicken repeatedly.

Let the stew simmer

Covered start: cook the covered casserole over high heat for 10–15 minutes, then add 100–150 ml water and lower the heat. The covered pot helps the chicken and vegetables release moisture as they cook.

Gentle finish: simmer for 1 hour to 1 hour 15 minutes. Keep the heat low enough for a gentle cook rather than a vigorous boil.

Check the texture

Tender chicken: the stew is ready when the chicken is cooked through and feels tender, and the vegetables have softened into the cooking juices. If you prefer a thicker result, cook until the liquid has reduced to your liking.

Check a thick piece near the bone before serving. Return the lid and continue cooking if it needs more time.

Serve it simply

The chicken and vegetables make a complete main dish, with the stew juices worth spooning over each serving. Serve it with bread, rice or boiled potatoes to catch the sauce.

A crisp green salad or another fresh vegetable side adds contrast to the soft, savoury stew.

Recipe notes & tips

• Pat the chicken dry before browning to help it colour in the casserole.
• Use a casserole large enough to hold the chicken and vegetables in layers.
• If the chicken does not fit comfortably, brown it in batches.
• Keep the heat low during the long simmer to avoid scorching the vegetables.
• Taste the cooking juices near the end and adjust the salt and pepper.

Variations

• Add herbs: include a little thyme or parsley alongside the bay leaf.
• Use different peppers: swap one pepper colour for another according to what you have.
• Add potatoes: tuck peeled potato chunks between the chicken and vegetables for a heartier pot.
• Make it richer: stir a spoonful of olive oil into the vegetables before layering.
• Add paprika: season the chicken with a little paprika before browning.

Common mistakes to avoid

• Skipping the drying: wet chicken browns less readily, so pat it dry before it goes into the pot.
• Crowding the casserole: packed pieces can steam instead of browning; brown in batches if needed.
• Turning up the heat for the simmer: a hard boil can make the cooking juices reduce too quickly; keep it low.
• Adding too much water: start with the stated 100–150 ml, since the vegetables also release moisture.
• Stopping too early: check a thick piece near the bone and continue cooking if it is not yet tender.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions