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Posted by on Sep 28, 2012 in NonVeg | 0 comments

Chicken Potato Stew

Chicken Potato Stew

American English amuses me for its simplicity.I have acquired many and it still amuses me.For example,”Fall”.I didn’t know there is a season call “Fall” until i came here then  i understood what i knew as ‘Autumn’ is :fall: here.Why?because leaves change color and “fall” during this time of year.Quite simple,isn’t it?It has ALWAYS been one of my favorite season (even from the days,we didn’t understood each other.)I LOVE it even though,those who have lived in north,will laugh at me.Its relative,i think.


Now let me tell you what i don’t love about fall.Sniffles and Sickness.It persists throughout the season.Some of us here in our loving home are going through that.So yesterday,to give comfort to our scratchy throat,i stewed some chicken with potatoes and it was WELL LIKED ,was asked for additional serving and was insisted to pack in the lunch by our little sweets.I was flabbergasted by this phenomena.It is a BIG deal.Let me tell you why?

  • Our 3 and 5 year olds do not associate food which you can “slurp” with meal.For them,if you can’t chew the food,you are eating for dinner and lunch,it is somehow odd.So that’s the reason i do NOT make ‘soup’ in our house.It will be overlooked,passed and ignored.

So,i decided on ‘stew’,rather thicker then ‘stew’ may be.I basically had soup cooked thick.It still had a bite to it,so we can go past the ‘oddness’ of the dish.

Chicken Potato Stew |

Chicken Potato Stew |

  • I added potatoes because starch helps thicken the stew and adds body to it.I mashed some as it cooked and left some chunky.
  • You can opt out from chicken and keep it vegetarian.In that case i will puree the whole stew in the end.This will be time,i would wish for ‘immersion blender’,though i don’t think of me as very gadget girl but cleaning the big blender after puree is pain.So may be time to add it in Christmas list 🙂
  • You can also opt out from potatoes but keep the chicken.Add beans of your choice and some corn tortilla strips to give it a Mexican flare.
  • I used the leftover from the Latin spiced roasted chicken,we had earlier and i had frozen it.
  • Soup and stew is also one of those kind of dish,where you empty your refrigerator and stew it with your imagination by adding some condiments.So this is what went in mind.I didn’t measure estimates are “more or less” ball park idea.

Chicken Potato Stew

Yield: Serves 4-6 people


  1. 1 big onion chopped
  2. 1 long thin carrot chopped
  3. 1/2 stick of celary chopped
  4. 1/4 cup leeks chopped
  5. 1/2 can (15 Oz)diced tomatoes
  6. 1/2-3/4 cup roasted Tomatillo Puree
  7. 2 medium size potatos chopped
  8. 2 cloves of garlic
  9. 1/4 teaspoon grated ginger
  10. 2-1/2 to 3 cups cooked chicken ,small pieces
  11. 2 to 2-1/2 cups homemade chicken broth
  12. 1-1/2 tablespoon oil
  13. Condiments
  14. 1 tablespoon cumin seeds
  15. 1-1/2 tablespoon coriander seeds
  16. 2-3 small bay leaves
  17. 1/2 teaspoon Thyme
  18. Salt and pepper to taste


  1. In a pot,add oil.
  2. Add chopped onion,leeks,carrots and celery.
  3. Saute it until translucent.
  4. Take it out and puree it in blender by adding canned tomatoes to it.
  5. In a same pot,add chopped potatoes,Tomatillo puree,ginger,garlic.
  6. Add the puree mixture to the pot.
  7. While it is simmering, ground the cumin and coriander in a spice blender/mortar -pestle.
  8. Add the cumin and coriander powder and rest of the condiments to pot.
  9. Add chicken broth.
  10. Let it simmer at low for at least 45 mins until the desired consistency is reached.
  11. Top it with cheese/avocado.
  12. Enjoy it with chips/biscuit/cornbread or just as it is.

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