Cold Weather Comfort Food: Chicken Stew

Andy Anderson !


Chicken stew is another one of my tried & true comfort foods. And when the days get shorter, the nights get longer, and the temperature begins to drop, there is nothing like a nice plate of good, homey comfort food.

I’ve added a few of my “Autumn” spices, just to keep you warm on those soon-to-come cold evenings.

So, you ready… Let’s get into the kitchen.

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15 Min
40 Min
Stove Top


1 lb
chicken breasts, cut into bite-sized pieces
2 Tbsp
sweet butter, unsalted
2 Tbsp
grapeseed oil
1/2 medium
yellow onion chopped
1 large
jalapeno, chopped
2 clove
garlic, minced
1/2 c
fresh cilantro, stems removed, chopped
3 c
chicken stock, not broth, freshly made if possible
14 oz
chopped plum tomatoes, or equivalent in canned
14 oz
green peas, frozen or canned
2 large
carrots, peeled and cut ½-inch thick on the bias
4 small
red potatoes, quartered, and then halved (peeled or unpeeled, your choice)
1/2 tsp
ground cumin
1/2 tsp
1 pinch
cayenne pepper, or to taste
salt, kosher variety, to taste
black pepper, freshly ground, to taste


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2Gather your ingredients.

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3Add the butter and oil to a sauté pan over medium-high heat.

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4Chef’s Tip: The pan should be large enough to hold all of the ingredients.

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5While the pan is heating up, pat the chicken dry with a paper towel, and then season with some salt and pepper.

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6When the foaming subsides, give the pan a swirl to mix the oil and butter, and then add the chicken.

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7Sauté until the chicken begins to brown.

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8Remove from pan and reserve.

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9Chef’s Note: The chicken will not be completely cooked through… It will finish cooking as the stew cooks.

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10Using the same pan, add the garlic, onion, and jalapeno, and stir to combine.

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11Add the cumin, paprika, and cayenne, and combine.

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12Lower the heat to medium low, and sauté until the onions are soft, about 6 to 8 minutes.

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13Add the cilantro, and stir until combined.

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14Add the chicken stock and the tomatoes, and combine.

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15Put the carrots and potatoes in the pan, and allow the mixture to simmer until the potatoes are cooked and tender, about 15 minutes.

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16Chef’s Tip: During this time, season the stew with salt and pepper, to taste.

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17Add the peas, and the chicken, and continue to simmer for about 15 additional minutes, or until the chicken is cooked through.

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18Chef’s Note: If you are using canned peas, drain them before adding.

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20Serve immediately with some nice rice. Enjoy

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21Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Sodium, Soy Free, Low Carb
Other Tags: Quick & Easy, Heirloom