Description
Alabama Chicken Stew is a comforting Southern classic made with tender chicken, hearty vegetables, and a tomato-rich broth. Perfect for chilly nights and family gatherings.
Ingredients
- Bone-In Chicken Thighs: 2 pounds – Full of flavor and become wonderfully tender.
- Olive Oil: 2 tablespoons – For browning the chicken and building the flavor base.
- Yellow Onion: 1 large, diced – Adds sweetness and depth.
- Garlic: 3 cloves, minced – For aromatic punch.
- Russet Potatoes: 2 medium, peeled and cubed – Makes the stew hearty and satisfying.
- Diced Tomatoes (canned): 2 (14.5 oz) cans – Forms the tangy, rich broth base.
- Chicken Broth: 4 cups – Keeps everything juicy and savory.
- Corn Kernels (frozen or fresh): 1 cup – Adds sweetness and texture.
- Tomato Paste: 2 tablespoons – Deepens the tomato flavor.
- Worcestershire Sauce: 1 tablespoon – A savory depth booster.
- Salt: 1 ½ teaspoons – Essential for balance.
- Black Pepper: ½ teaspoon – Mild kick and seasoning.
- Paprika: 1 teaspoon – Adds warmth and subtle smokiness.
- Red Pepper Flakes (optional): ¼ teaspoon – For a hint of heat.
- Fresh Parsley: 2 tablespoons, chopped – Bright finish and color.
Instructions
- Preheat Your Equipment: Heat a large Dutch oven or heavy pot over medium heat. Add the olive oil.
- Combine Ingredients: Season the chicken with salt and pepper. Sear skin-side down until browned, about 4–5 minutes per side. Remove and set aside.
- Prepare Your Cooking Vessel: In the same pot, add onions and cook until soft. Stir in garlic, then add tomato paste, paprika, and red pepper flakes if using.
- Assemble the Dish: Return chicken to the pot. Add potatoes, tomatoes, broth, corn, Worcestershire sauce, remaining salt and pepper. Stir to combine.
- Cook to Perfection: Bring to a gentle boil, then reduce to a simmer. Cover and cook for 45 minutes, or until the chicken is fall-apart tender.
- Finishing Touches: Remove chicken, discard bones and skin, and shred the meat. Return to pot and stir. Simmer uncovered 10 more minutes.
- Serve and Enjoy: Ladle into bowls, top with chopped parsley, and serve with cornbread or crackers.
Notes
- Use bone-in thighs for the richest flavor and texture.
- Let the stew rest before serving to allow flavors to meld.
- Add a splash of vinegar or lemon juice for brightness at the end.
- Freeze leftovers in portions for easy meals later.