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Alabama Chicken Stew

This hearty Alabama Chicken Stew is a comforting dish filled with tender chicken, vegetables, and robust flavors. Perfect for a family gathering or a cozy night in.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Southern
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons

Ingredients
  

  • 2 lbs chicken thighs, boneless and skinless You can substitute chicken breasts for thighs if preferred.
  • 4 cups chicken broth
  • 2 cups potatoes, chopped (about 2 medium potatoes)
  • 1 cup carrots, chopped (about 2 large carrots)
  • 1 cup celery, chopped (about 2 stalks)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • to taste none salt
  • to taste none pepper
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  • Add the minced garlic and cook for another 1-2 minutes, being careful not to burn it.
  • Cut the chicken thighs into bite-sized pieces and season with salt, pepper, thyme, oregano, and paprika.
  • Increase the heat to medium-high and add the chicken to the pot, browning it for about 5-7 minutes until lightly golden.
  • Add the chopped potatoes, carrots, and celery to the pot, stirring to combine with the chicken.
  • Pour in the chicken broth and Worcestershire sauce, bringing the mixture to a boil.
  • Once boiling, reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the vegetables are tender and the chicken is cooked through.
  • Stir in the frozen peas and cook for an additional 5 minutes. Adjust seasoning with salt and pepper if needed.
  • Serve hot, and enjoy your delicious Alabama Chicken Stew!

Notes

You can substitute chicken breasts for thighs if preferred, but thighs generally yield a more flavorful stew.
For a thicker stew, you can mash a few pieces of potato against the side of the pot before adding the peas.
This stew keeps well in the refrigerator and can be reheated for leftovers.