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Golden Chicken Stew

Updated: Feb 14

  • The name Golden Chicken Stew has a triple meaning, the first is the color it has, the second is because it is flour-free, the addition of other spices such as allspice, and the third it is healthier than the others and without cholesterol, which is found in the skin of the chicken. In addition, this recipe that I'm sharing with you, it is also economical, you don't need many ingredients like others! I swear this is the best and healthiest stew, which I often make, because when you eat it, you won't feel bloated, and as a stew, it's easy light, quick to digest. Do not bypass it because this is, as I say, a golden and very tasty stew! You won't regret it. Follow recipe.

Ingredients: simple, total time: 110 min, 5 servings
  • 3 big chicken thighs, cleaned and skinned

  • 4 smaller chicken drumsticks, cleaned and skinned

  • 2 large black onions/ cleaned and finely chopped

  • 3 large potatoes/ cleaned halved and quartered

  • 3 large carrots/ in a piece first and then to rings

  • 1 handful of parsnips/ finely chopped

  • 2 full teaspoons of dry spice /vegetable seasoning/Vegeta

  • 1/2 teaspoon of salt

  • 1 teaspoon pepper or / to taste

  • 50 ml oil or 1 Tablespoon of fat

  • 2 Tablespoons chopped fresh parsley

  • about 700 ml, enough water for the potatoes and carrots to cover them

  • 3 liter pot

Preparation:
  1. Wash the chicken meat, remove the skin and set aside.

  2. Finely chop two large onions. Take a 3-liter pot, add the chopped onions, and put it on a slightly moderate heat to simmer. Stir the onion from time to time, cover the pot after 4 minutes, add 1 teaspoon of dry spice Vegeta dry spice. Cover and simmer the onions, stirring occasionally, for another 15 minutes.

  3. When the onion has softened, add the meat to the cleaned pieces, mix and cover the pot. Cook for about 15 minutes, covered. Reduce heat.

  4. During this time, pour the halved potatoes, a piece of carrot into the water in a small medium pot, cook for 15 minutes.

  5. When the time is up, pull the carrots out of the pot with the help of a fork, hold them and cut them into rings, then put them in a bigger pot with the meat and mix well. Then add a ladle of water in which the potatoes and carrots were cooked. Cook for the next 30 minutes. Cover again and stir every 10 minutes, always cooking on a low moderate heat.

  6. After 30 minutes, add 2 ladles of water, and pepper to taste. Simmer another 15 minutes.

  7. When the time has passed, remove all the chicken meat from the pot, place it on a plate. Put out the fire first, take a stick mixer, blend all the ingredients in a pot until you get a creamy mixture. Chop the thigh into large pieces.

  8. Return all the meat to the pot, pour all the liquid from the smaller pot, and quartered potatoes, mix well and cook for another 30 minutes. Add water if you want thinner, I didn't add any.

  9. While the ingredients are boiling, add dry spice/ Vegeta, salt, pepper to taste. 5 minutes before the end, add chopped fresh parsley and turn off the heat. Serve warm, with bread. Enjoy in your meal.

Buon appetito!


NOTE: You can pack the paprikash stew in the freezer, it can stay for 2 months. In the refrigerator for up to 2 days. You can add some other spices to this stew, such as diced fresh peppers, I simply wanted the easiest and most economical chicken stew, without a lot of hassle. I believe you will like it, leave a comment below.


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