Kristjan is an amateur chef who has been experimenting with all kinds of food preparation for years. If he can make this, then so can you.
Great Way to Use Leftover Chicken
This simple chicken stew recipe started with me thinking of a way to use a bunch of leftover chicken and a variety of vegetables. From there, it has evolved into a tasty chicken stew that should be enough to serve at least six people.
This recipe assumes that you have either leftover chicken that you can use or that you can buy some pre-cooked chicken pieces. You can also use beef or any other type of meat.
Estimated Cooking Time
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 30 min
- 1 pound chicken, pre-cooked
- a few mushrooms, chopped
- 1 red bell pepper, chopped
- 1 can yellow corn
- 3-4 chopped carrots (optional)
- 2 packages instant brown gravy
- Water, as needed
- 1/2 cup cream (optional)
- 1/2 a piece of beef boulion
- 2 pounds potatoes
- Start by cooking the potatoes. Let the water come to a boil and then reduce the heat so the water has a gentle boil. The potatoes are ready when you can stick a fork into the middle of the biggest potato without much resistance.
- While the potatoes are cooking, you should chop all the vegetables you are going to use. If you haven't already chopped the chicken, now is the time to do that. When all the vegetables and chicken are chopped up, you can start with the sauce.
- Add the instant gravy powder to a pot and follow the instructions on the package. I often use about 1 cup less water than instructed and add instead 1 cup of cream.
- When the gravy is ready according to the instructions on the package, add half a piece of beef bouillon. Crush it with your fingers and sprinkle it into the sauce. Then stir for about 2 minutes on a medium-low setting. After that, you can move the sauce to a cool plate.
- When the potatoes are ready you need to peel them. If you have never peeled hot potatoes, you can do it by having cool water run on them while you peel them as shown in the image below.
- Now you are ready for the stew. Cut the potatoes into roughly 4 pieces each and place it in the stew. Add the vegetables and chicken. Pour the gravy over and mix it all together.
- Now the stew needs to simmer for a little while. Continue to stir the stew occasionally at a medium-low setting. Let it stew for about 30 minutes, after which it is ready to be served.
Notes and Tips
- Boil potatoes with skin on: I was taught by my parents and grandparents that one should always boil potatoes with the peel on. Supposedly the peel helps with holding the nutrients in the potato as it is being boiled. I don't know the truth of this, but it is how I have always boiled potatoes.
- How to peel hot potatoes: If you have never done it, peeling hot potatoes is not such a tricky thing. The way you do it is to let cool water run into the pot with the potatoes (after you have poured the hot water into the sink). By holding the potato in the cool water you can peel it without burning yourself. Just be careful to move it around a bit as the center is still hot and if you hold it too long the same way it gets hot.
- Gravy: The gravy I use is called brown gravy. You might be able to find it in your local convenience store, but if not then you can use something like a turkey gravy instead. Or you can experiment with all sorts of gravy types to find one that you like the most.
- Carrots: This ingredient is optional, as it can add a bitter taste to the stew that I know that not everyone likes it. But they are super healthy.
So there you have it. A simple, tasty chicken stew you can enjoy for dinner or lunch. If you enjoyed this chicken stew recipe then remember to bookmark it for future reference—and why not also share it with your friends and family.
© 2018 Kristjan Matthiasson