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  • 1 1/2 lbs. chicken thighs, boneless, skinless cut into small pieces
  • 2 tbsp. olive oil
  • 1 medium onion diced
  • 8 oz. mushrooms sliced
  • 3 medium carrots peeled and cubed
  • 3 medium potatoes peeled and cubed
  • 4 cups water or as needed
  • 2 bay leaves
  • 1 tsp. salt or to taste
  • 1 tsp. pepper or to taste
  • 1 tsp. turmeric powder optional
  • 1/3 cup chopped parsley

For the Slurry

  • 2 tbsp. water
  • 2 tbsp. all-purpose flour


  • Add oil to the bottom of a large pot. Place it over medium-high heat and add the diced chicken thighs. Stir until the chicken is mostly cooked through.
  • Add the onions, stirring and cooking until translucent.
  • Then, add the mushrooms, continuing to stir for a few more minutes as they cook.
  • To the pot, add the potatoes, carrots, salt, pepper, bay leaves, and water. Make sure the ingredients are covered by the water and cook for 30 minutes on medium-low heat.
  • Mix together 2 tablespoons of water and 2 tablespoons of flour. Add it to the stew. Stir. Add the parsley and turmeric, if desired.
  • Once the stew is at the desired thickness, it is ready to serve.