Lifestyle
Chicken stew that’ll have the whole family coming back for seconds
Leftovers can be stored in the fridge for a few days or frozen for later, making this stew a convenient option for busy weeks.
Who said stew was only for winter? A hearty chicken stew can be just as delightful in the summer, especially when it’s made to share. Bulk chicken stew is a versatile dish that’s perfect for feeding a crowd, making it ideal for family gatherings, casual get-togethers, or just a big weekend meal. It’s the kind of dish that not only brings everyone to the table but keeps them there for seconds. So, go ahead – invite Granny, Grandpa, and the whole family over, because this stew has enough flavour and servings for everyone. Recipe compliments of Astral Chicken.
Ingredients
- 3 kg frozen chicken pieces, defrosted
- 1/4 cup (60 ml) vegetable oil
- 4 large onions, chopped
- 2 Tbsp (30 ml) garlic paste
- 8 large tomatoes, chopped (or 1 can of chopped tomatoes)
- 8 large carrots, peeled and sliced
- 8 large potatoes, peeled and cubed
- 4 green peppers, cored and cut into chunks
- Enough water to cover the chicken
- 2 packets brown onion soup
- Salt and pepper to taste
Method
- Season the chicken pieces with salt and pepper.
- Cut the larger chicken pieces (like the breast and thighs) into half. Heat the vegetable oil in a large pot (13 ltr – 20 ltr pot).
- Brown the chicken pieces in batches until they are golden brown on all sides. Remove and set aside.
- Add the onions and sauté in the same pot until they are soft and translucent. Add the garlic and cook for another minute. Add the chopped tomatoes (or canned tomatoes). Stir well and let the mixture cook for about 5 minutes. Return the browned chicken pieces to the pot. Add the carrots, potatoes, peppers and bay leaves.
- Dissolve the soup powder in 2 cups cold water, add to the pot then add enough water so that all the ingredients are covered. Add more water at any stage if necessary. Bring the stew to a boil, then reduce the heat to low.
- Cover and simmer for about 1 to 1.5 hours, or until the chicken is cooked through and the vegetables are tender. Stir occasionally. If necessary, season with extra salt and pepper before serving. Serve with rice or pap.
