390 chicken stew recipes

The way my Grandma used to make it. Very hearty and comforting.

This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.

Thick, creamy cheddar potato broccoli soup made from scratch in one pot. Chunks of tender potato and broccoli in a velvety cheese broth that's ready in about an hour.

Brunswick stew is an American Southern cooking recipe that features a tomato base with vegetables, beans and, meats. Originally made with rabbit, squirrel, and even opossum, this version use stewing beef, chicken, and ham.

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Skillet chicken paella with boneless chicken breast, long grain rice, saffron, oregano, stewed tomatoes, sweet red pepper, and frozen peas. A weeknight, no-paella-pan version of the Spanish classic. One pan, 40 minutes.

Chunks of pork with a sour cream sauce. An easy simmering recipe.

Fennel bulbs blanched and browned in butter, simmered with caramelized pearl onions and carrots in stock. A light, elegant vegetable stew that's ready in an hour.

A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

Tender buttermilk dumplings rolled out, cut into strips, and boiled in chicken broth until puffy and soft. Just 6 ingredients and 30 minutes for old-fashioned comfort from scratch.

A rich Ethiopian chicken stew with three pounds of onions, butter, berbere spice, tomato paste, and scored hard-boiled eggs simmered until the oil rises to the top. Serve with injera for a feast.

Dump-and-forget beef stew with chuck roast, potatoes, carrots, and onions braised low and slow in a mushroom soup and tomato gravy. Six hours in the oven, zero stirring required.

Home-canned rabbit stew: deboned rabbit meat with potatoes, carrots, celery, onions and peas, preserved in jars for a hearty pantry stew anytime. Old-school homesteader cooking.

Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.