Potato stew
Potatoes and chicken in a warming tomato stew, served with rice.
- Cooking time
- 45 min
- Hands-on time
- 17 min
- Free time
- 20 min
- Difficulty
- Medium
- Cuisine
- Levantine
Ingredients
Amounts follow the number of people
For the stew
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Heavy pot with a lid — The chicken browns in it then tenderizes covered before the potato.
- Food thermometer
Method
Brown the chicken in oil in a heavy pot until it acquires color, then add the onions until they soften.
You’ll know it’s ready whenThe chicken is brown and the onions are translucent.
Stir in the tomato paste for a minute, then add hot water and spices and bring to a simmer.
You’ll know it’s ready whenThe sauce simmers gently.
Add the potatoes, tomatoes and salt. Simmer until the potatoes are tender and the chicken reaches 74°C.
You’ll know it’s ready whenThe thickest part reaches 74°C. Timing is a guide; continue cooking if needed.
Taste and adjust the salt, and let the stew rest before serving with rice.
You’ll know it’s ready whenThe broth has thickened and the potatoes have taken on its color.
On the same table
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