Basic Stew

This recipe primarily features chicken thighs, adapted from the original stew made with ground beef. Alternatively, you can omit the chicken thighs or ground beef and use a store-bought spice mix, such as Glico Curry or Golden Curry by S&B, to transform it into a delicious Japanese curry. (2024-10-05: Japanese Curry)

Ingredients

• 3 tablespoons olive oil
• 4 boneless chicken thighs¹
• 1 small onion, diced
• 2 medium potatoes, cubed (approximately 20x20x20 mm)
• 3 medium carrots, cubed (approximately 20x20x20 mm)
• 3 tomatoes, diced
• 1 bowl of green peas
• ⅓ cup of water

Feel free to adjust any measurements or details as needed!

Spice Mix

• ½ teaspoon black pepper
• 1 teaspoon ground ancho chile²
• 2 teaspoons salt

Steps

1. Preheat the oven to 350°F (175°C).
2. In a Dutch oven, heat oil over medium heat and sear the chicken thighs for 3 minutes.
3. Remove the chicken thighs from the pot and set them aside.
4. In the same pot, sauté the onions for 2 minutes.
5. Add the potatoes and carrots, and sauté for an additional 2 minutes.
6. Return the chicken thighs to the pot, then add the tomatoes and green peas, mixing gently.
7. Stir in the spice mix and water, ensuring the chicken thighs are fully submerged.
8. Cover the pot and bring the mixture to a boil.
9. Once boiling, transfer the pot to the preheated oven and cook for 20 minutes.
10. Check the doneness of the potatoes; if they are not fully cooked, return the pot to the oven for an additional 5–10 minutes.

Serving

Serve 2 ladles of stew with 1 tablespoon of yogurt and some pickles.

Footnotes