One-Pan Chicken and Potato Stew

Chicken and potatoes are just the right tandem for lunch. This dish is very easy to prepare — we just add all the ingredients one by one to the pan and that’s it. Almost like a slow cooker. Potatoes stewed according to this recipe turn out tasty, satisfying and aromatic.
cook time: 31 min
Liam Carson
One-Pan Chicken and Potato Stew

Nutrition Facts (per serving)

108
Calories
4g
Fat
12g
Carbs
6g
Protein

Ingredients (3 portions)

Basic:

Onion 150 g
Salt to taste
Potato 800 g
Carrot 100 g
Vegetable oil 50 g
Chicken fillet 300 g
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
Peel the potatoes, wash them and cut them into large cubes. Leave in water so that it does not darken.

Step 2

Step 2
Peel and chop the onion. Peel the carrots and grate them on a coarse grater.

Step 3

Step 3
Cut the chicken fillet into medium-sized pieces.

Step 4

Step 4
Pour vegetable oil into a pan and heat it over medium heat. Place the chicken fillet, add salt and pepper to taste based purely on meat, and mix.

Step 5

Step 5
Fry over high heat for 3 minutes on each side.

Step 6

Step 6
Add onion and mix.

Step 7

Step 7
Fry while stirring for 3 minutes, do not reduce the heat.

Step 8

Step 8
Add carrots.

Step 9

Step 9
Fry for 3 minutes while stirring over the same high heat.

Step 10

Step 10
Add potatoes to the pan, pour in hot water so that it does not completely cover the potatoes. Add salt and a mixture of peppers to taste — now we need to salt the potatoes and broth.

Step 11

Step 11
We wait for the water to boil, remove the foam, reduce the heat, cover the pan with a lid and simmer the dish for 20-25 minutes. I did not stir the potatoes so that they remained whole. The final cooking time depends on the type of potato, but I think this time will be quite enough in any case.

Step 12

Step 12
At the end of cooking, mix everything, taste for salt and pepper — if everything is ok, remove the dish from the heat. When serving, finished potatoes can be decorated with fresh herbs, such as dill or parsley.

Additional rubrics

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