When I think of chicken stew, I think of family. This recipe was taught to me by MaMa Ruby, my mother-in-law, who I consider, as do many, an expert cook. Seriously, anything that little lady cooks, turns to gold. I learned so many recipes from her along the years, like her Famous Fried Chicken to her Awesome Oreo Crust Cheesecake. Her Short Cut Spaghetti Sauce is a family treat, as is her Everything InThe Pot Chili. I will have ALL these recipes and more on here soon, but for now we are going to start with her chicken stew. MaMa Ruby, this is for you!
Ok so first we start by cubing up some chicken, about 4 pieces of boneless skinless chicken breast and set aside.
The first thing we add to the pot is a whole stick of butter to melt. As Mama Ruby always says, “the more butter, the more better.”
For this meal, I will be using my favorite le-crueset pot.
Then we add our chicken, finely chopped garlic and a whole peeled onion. “Don’t worry” Ma Ma says, “The onion will come out later, we just want the flavor from it!”
Let it cook on medium-high and stir occasionally.
Stir every 5 minutes or so, until chicken is tender and whitened in color.
After about 15 or so minutes add potatoes and carrots. Add more salt and pepper if you like. Stir to combine and cover. Mmmmmm this is gonna be gooood!
Let veggies get tender, then add two cans of cream of mushroom soup. Stir together and lower heat to simmer about 10 minutes.
I served this with yellow saffron rice, but you can pair it with white rice, buttered egg noodles or just plain stew. Either way it’s delicious!
Ingredients:
3-4 boneless skinless chicken breast
4 lbs potatoes
1/2 pound carrots
I large onion
I garlic clove
1 cup butter
1 cup water
2 cans cream of mushroom soup
Salt
Ground black pepper
Directions:
In a large Dutch oven pot, add 1 cup of butter to melt. When butter has melted add chicken, 1 cup water, finely chopped garlic and 1 whole onion, season with salt and pepper. Cook on medium and cover, stirring about every 5-6 minutes until chicken is tender and white in color, this should take about 10-12 minutes. Add potatoes and carrots, stir to combine. Cover and let veggies do there thing, stirring occasionally about 10 more minutes or until potatoes and carrots are fork tender. Add 2 cans cream of mushroom soup and stir to combine, lower flame to low-simmer and cook about 10 minutes more. Remove and discard onion. Serve with rice or noodles, YUM!
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