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.


★★★★★ 1 vote

15 Min
40 Min
Stove Top


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  • 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

How to Make Cold Weather Comfort Food: Chicken Stew


  2. Gather your ingredients.
  3. Add the butter and oil to a sauté pan over medium-high heat.
  4. Chef’s Tip: The pan should be large enough to hold all of the ingredients.
  5. While the pan is heating up, pat the chicken dry with a paper towel, and then season with some salt and pepper.
  6. When the foaming subsides, give the pan a swirl to mix the oil and butter, and then add the chicken.
  7. Sauté until the chicken begins to brown.
  8. Remove from pan and reserve.
  9. Chef’s Note: The chicken will not be completely cooked through… It will finish cooking as the stew cooks.
  10. Using the same pan, add the garlic, onion, and jalapeno, and stir to combine.
  11. Add the cumin, paprika, and cayenne, and combine.
  12. Lower the heat to medium low, and sauté until the onions are soft, about 6 to 8 minutes.
  13. Add the cilantro, and stir until combined.
  14. Add the chicken stock and the tomatoes, and combine.
  15. Put the carrots and potatoes in the pan, and allow the mixture to simmer until the potatoes are cooked and tender, about 15 minutes.
  16. Chef’s Tip: During this time, season the stew with salt and pepper, to taste.
  17. Add the peas, and the chicken, and continue to simmer for about 15 additional minutes, or until the chicken is cooked through.
  18. Chef’s Note: If you are using canned peas, drain them before adding.
  20. Serve immediately with some nice rice. Enjoy
  21. Keep the faith, and keep cooking.

Printable Recipe Card

About Cold Weather Comfort Food: Chicken Stew

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

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