Chicken stew is the kind of dish that warms you from the inside out, and these 16 recipes definitely deliver. When you want something lighter, go for Summer Chicken and Pepper Stew, best served with crusty bread and polenta so you can soak up all. that. sauce. Need comfort food? Grab chef Pierre Thiam's recipe for Poulet Mafé. We also have recipes for Mayan Pepita-Chicken Stew, Hearty Chicken Stew with Pancetta Gremolata, and more — read on for the full spread.
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Mayan Pepita-Chicken Stew
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This rustic chicken stew is seasoned with a carefully toasted mix of seeds and spices, which are ground into a coarse paste with roasted tomatoes and tomatillos. Stirred into the stew toward the end of the cooking process, the paste both thickens and seasons this warming fall dish.
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Spicy Coconut Chicken Stew with Corn
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This sweet and spicy coconut milk–based stew gets lots of bright flavor from spinach, basil, chiles, and lime juice. Shredded rotisserie chicken makes preparing it a snap; the dish is table-ready in about half an hour.
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Chicken Pozole Verde
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There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. This version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles. Be sure to serve it with all the fresh fixings.
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Simplest Chicken and Leek Stew
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Before cooking the chicken for his lovely stew, chef Jamie Oliver lightly coats the pieces in flour. Not only does that help the meat brown, but it also thickens the tangy mustard sauce.
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Chicken and Barley Stew with Dill and Lemon
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This one-pot dinner from Gail Simmons is an enriched take on classic chicken soup with rice; at once flavorful, hearty, and comforting.
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Chicken Chile Verde
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The secret to this tangy and spicy stew by chef Deborah Schneider is the warm tomatillo-chile sauce; topped with creamy avocado and cool sour cream, it's an ideal meal. Schneider sometimes swaps pork, cubed tofu, or vegetables like zucchini or mushrooms for the chicken.
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Beer-Braised Chicken Stew with Fava Beans and Peas
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Chef Paul Kahan braises chicken thighs in beer to make an excellent spring stew that he (naturally) pairs with more beer, such as Pere Jacques from Chicago's Goose Island Beer Company, a Belgian-style ale full of caramelized malt flavors.
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Cornish Hen Stew with Lemongrass and Chiles
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Served in the rustic northern Thai style with the aromatics left in, this spicy, gingery stew makes a fantastic main course or starter.
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Poul Nan Sos (Haitian Chicken in Sauce)
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"When I was a kid, we often left Queens on Sunday mornings to visit Mémère, my paternal grandmother, in New Jersey," chef Gregory Gourdet writes. "Along with warm kisses and a few words of broken English, this chicken stew would greet us. Its official name (poul nan sos in Haitian Creole or "chicken in sauce") is quite an understatement. The meat is marinated overnight with onions, garlic, thyme, and chiles along with citrus, and then rubbed forcefully onto the chicken to access the fragrant oils. After the meat takes on all that flavor, it's stewed with the marinade and loads of bell peppers for a satisfying, thrilling stew."
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Soupy Rice with Chicken and Vegetables
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Asopao de pollo, a Puerto Rican chicken and rice stew, is one of New York chef JJ Johnson's childhood favorites, what he calls Soupy Rice with Chicken and Vegetables. Just like his grandmother did, Johnson stirs briny, pimiento-stuffed olives into the finished dish.
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Poulet Mafé
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In Senegal at the Keur Moussa monastery, a typical meal includes poulet mafé, a thick peanut sauce with chicken, root vegetables, and cabbage served over rice, fonio, or millet couscous. For chef Pierre Thiam, poulet mafé is the ultimate comfort food. His advice: "Be patient when cooking mafé. Let the stew simmer slowly until the oil rises to the surface." Creamy peanut butter adds body and nuttiness to this savory chicken dish, balancing the aromatic ginger, garlic, and tomato paste.
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Summer Chicken and Pepper Stew
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This fresh stew showcases sweet peppers and bright herbs. The classic cooking method builds flavor while gently cooking the chicken for a light and satisfying summer supper. Serve with polenta and crusty bread for soaking up the garlicky sauce.
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Hearty Chicken Stew with Pancetta Gremolata
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Just thick enough and full of tender chicken and barely sweet parsnips, this stew is remarkably hearty yet light at the same time. We added a bouquet garni to infuse it with extra flavor; save time by substituting a few thyme sprigs and one bay leaf instead. The real hero of this dish is the pancetta gremolata; sprinkled over just before serving, it provides a finishing crispy and bright touch that makes this recipe a keeper.
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Creamy Chicken Stew
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On those hectic chilly weeknights when all you want is something quick, warm, and comforting, this refined creamy chicken stew is all you need. The combination of light and dark chicken meat, earthy mushrooms, and tender potatoes feels like a big hug in the form of dinner.
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White Chicken Chili
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This creamy, spicy, and boldly flavored chili cooks in one pot in under an hour. It gets its luscious texture from creamy navy beans and chopped corn tortillas, which thicken the broth and give it a long-cooked flavor. A lightly piquant combination of fresh jalapeños, diced green chiles, ground cayenne, and chili powder lend heat without overpowering the chili, while fresh and cooling cilantro, stirred in at the last minute, balances each bowl.
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Chicken Bouillabaisse with Rouille
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Chef Jacques Pépin’s chicken stew with sausage is fast and easy to assemble, and it cooks in about 30 minutes. It's especially wonderful paired with Provençal rosé.
