Chicken and Potato Stew with Rice

Name: Chicken and Potato Stew with Rice
Total time: 45 min
Yield: 3 people
Ingredients: 1.1 lb Chicken breasts; 2 large count Potatoes; 1 medium count Onion; 3 cloves Garlic; 2 tbsp Tomato paste; 2 cup Chicken broth; 2 cup Basmati rice; 2 tbsp Vegetable oil; 1 tsp Mixed spices

High ProteinStovetopDinner • LunchComfort FoodLebanese/Arabic

Medium

45min

520kcal

3people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A traditional chicken stew with a rich tomato broth and potatoes, served alongside fluffy white rice.

The Chicken and Potato Stew recipe is one of the most popular dishes in Arabic cuisine, combining simple ingredients with deep flavor. This Chicken and Potato Stew is the perfect choice for those looking for a warm and satisfying lunch featuring a rich sauce that blends wonderfully with white rice. The beauty of this dish lies in the tenderness of the chicken breasts slow-cooked in tomato broth with pieces of potato that absorb all the flavors. The secret to a successful Chicken and Potato Stew is the balance of spices and the consistency of the sauce, which should be thick enough to coat the rice. You can add a squeeze of lemon at the end to highlight the taste, and using fresh broth significantly enhances the quality of the dish. In this recipe, we focus on making the sauce the star while keeping the chicken tender and succulent.

Ingredients

500 g Chicken breasts (about two large pieces)
2 large Potatoes (diced)
1 medium Onion (chopped)
3 clove Garlic (minced)
2 tbsp Tomato paste
500 ml Chicken broth (about 2 cups)
370 g Basmati rice (about 2 cups)
2 tbsp Vegetable oil
1 tsp Mixed spices

Instructions

1
In a large pot, heat the vegetable oil, add the chopped onion, and sauté until softened.
2
Add the cubed chicken breasts and stir until they change color (partially cooked).
3
Add the garlic, mixed spices, salt, and pepper, then add the tomato paste and stir the ingredients well for two minutes.
4
Add the potato cubes and pour in the chicken broth until the ingredients are covered.
5
Cover the pot and simmer on low heat for 25-30 minutes until the potatoes and chicken breasts are cooked and the sauce thickens.
6
Meanwhile, cook the Basmati rice in the usual way (water and salt) until fluffy.
7
Serve the chicken stew hot in deep bowls alongside the rice.

Chef's Tips

•You can add colored bell peppers to give a sweet flavor and a beautiful look to the sauce.
•For a thicker sauce, mash one piece of potato inside the pot after it's cooked.
•A sprinkle of fresh green coriander when serving elevates the dish immediately.

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