Chicken Stew Recipe

In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Season the chicken thighs or drumsticks with salt and pepper. Add them to the pot and brown on all sides, about 5-7 minutes. Remove the chicken and set it aside.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Add Liquids and Spices:
Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot.
Add the ground cumin, paprika, and cayenne pepper (if using), and stir well to combine.
4. Cook the Chicken and Vegetables:
Return the chicken to the pot, making sure it’s submerged in the liquid.
Add the diced potatoes, corn pieces, and frozen peas.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the chicken is fully cooked and the potatoes are tender.
5. Add Cream and Cilantro:
Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the heavy cream (or coconut milk for a lighter option) and chopped cilantro. Let it simmer for an additional 5 minutes.
6. Finish with Lime Juice:
Stir in the lime juice for a burst of freshness and adjust the seasoning with salt and pepper to taste.
7. Serve:
Ladle the stew into bowls and garnish with extra fresh cilantro.
Serving and Storage Tips: