Looking for a hearty, healthier chicken recipe? This chicken stew is scrumptious and nutritious loaded with protein, healthy carbs and veggies. The best part is it is a zero oil dish. I feel this is a very healthier version too because not even a single drop of oil is used to make this chicken stew. So there can’t be anything better than this for weight watchers and health conscious people.

Chicken Stew is a delicious meal with chicken, zucchini, carrot, lettuce, onion, spring onion, ginger, garlic, spiced with some chilly flakes, flavoured with sichuan peppercorns and rice flour to thicken the stew. This chicken stew is a meal in itself. It’smade all in one-pot so hearty, delicious and comfort one-pot meal. One can slurp it as a soup or can have it as a curry with piping hot steam rice.

MORE ONE-POT MEAL RECIPES YOU’LL LOVE

Black Rice Salad

Amsu / Chicken Porridge

Black Rice Risotto

Egg Fried Rice

Pork Chow Mein

Pork Biryani

Vegetable Biryani

Chicken stew is one of my all time favorite. I often make them with variations. I often twit the recipe with seasonal veggies and seasonings by using fresh and dried mixed herbs. Sometimes I make the stew thin and runny by opting out the rice flour. I also loved to add lots of crushed black peppercorns during monsoon and winter seasons which is very healthy and helpful in healing cold and cough.

I guarantee you can never go wrong with a bowl of stew that is sure to impress your family and friends or any guest coming your home. This is such a classic, comfort and hearty dish to serve your guest. Most interestingly it’s a simple and easy to make comfort food and is ready under 30 minutes.

Chicken stew is a perfect comfort food classic to warm up with on a cold day! So guys try this super easy and hearty chicken stew recipe and share your thoughts about the recipe with me.

MORE CHICKEN RECIPES YOU’LL LOVE

Butter Chicken

Chicken With Bamboo Shoot And Greens

Chicken Masala Fry

Chicken Leg Fry

Chicken Manchurian

Pepper Chicken Gravy

Chicken Kola Urundai Kuzhambu

Tandoori Chicken
Well, if you make this chicken stew, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook andakumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations. Now let’s jump to the recipe.

Notes:

■ I have used rice flour for more healthier reason, if not available you can use cornflour.

■ Potato can be used instead of flour and slightly mashed them. This will thicken the stew.

■ You can add veggies of your choice and which is in season.

■ You can use fresh herbs or mixed dried herbs, its taste amazing .

■ If you cannot source sichuan peppercorns, you can use coriander leaves and cracked black peppercorns.

■ If you are using country chicken cooking time will be more.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients to make Chicken Stew:

Chicken – 500 gms
3-4 Red & Green Chilly sliced diagonal
1 tomato pureed
1 large Onion thinly sliced
1 tbsp Chilly flakes
4-5 Garlic cloves finely chopped
1 inch Ginger finely chopped
2 tbsp Spring onion chopped diagonal
1 small Zucchini sliced
1 carrot sliced
1 cup Green Lettuce roughly chopped
1 tsp Sichuan Pepper dry roasted and coarsely crush
2 tbsp Rice flour or corn flour
Salt to taste
2-3 cups Water or as required

How to make Chicken Stew:

In a pan add the chicken, thinly sliced onion, salt, tomato puree, chilly flakes and stir well for about 2 minutes.

Chicken will start releasing water, now cover the pan with lid and let the chicken cook in its own juice for around 5-10 minutes over low heat.

When water dries up, pour 2-3 cups water and continue to cook for another 10 minutes.

Add the chillies, chopped ginger, garlic, zuchini, carrot, green lettuce and the spring onion. Let it cook for 2-3 minutes.

Now mix the rice flour in some water and pour into the chicken. Stir continously for around 2 minutes to prevent from forming lumps.

Add the coarsely crushed sichuan pepper, give a quick stir and take off the heat.

Slurp it as a soup or enjoy it with piping hot steam rice.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

❤ Akum

About Akum Raj Jamir

administrator
Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

18 thoughts on “Chicken Stew / One-Pot Chicken Stew / Chicken Stew With Vegetables

  1. Hi , I haven’t heard of the two countries Nagaland and Tamilian…. Please share the

    1. Nagaland is one of the state in north east .. People from Tamil Nadu are called tamilian. So Tamil Nadu and Nagaland are both states of India.

  2. i have a couple of questions..500 grams is about one pound of chicken is US…is it cooked..or uncooked for your recipe….also what is Szechuan pepper? are spring onions green onions?
    also green and red chilis..are they hot?

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