Alabama Chicken Stew is the ultimate comfort food, perfect for busy weeknights or cozy family gatherings. This hearty stew is not only easy to make, but its rich flavors and satisfying ingredients will have everyone coming back for seconds. Plus, it’s versatile enough to customize to your taste!
Recipe Information
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 380
Protein: 25g
Carbohydrates: 30g
Fat: 16g
Fiber: 4g
Sugar: 3g
Sodium: 800mg
Why Make Alabama Chicken Stew
Alabama Chicken Stew is a wonderful dish that provides a wholesome meal perfect for any occasion. Packed with protein from the chicken and fiber from the potatoes and corn, it’s a balanced option that will keep you full and satisfied. This stew is also incredibly forgiving; you can adjust the ingredients based on what you have on hand, making it a perfect dish for resourceful cooks.
How to Make Alabama Chicken Stew Step by Step
Ingredients
Bone-In Chicken Thighs: 2 pounds – Full of flavor and become wonderfully tender.
Olive Oil: 2 tablespoons – For browning the chicken and building the flavor base.
Yellow Onion: 1 large, diced – Adds sweetness and depth.
Garlic: 3 cloves, minced – For aromatic punch.
Russet Potatoes: 2 medium, peeled and cubed – Makes the stew hearty and satisfying.
Diced Tomatoes (canned): 2 (14.5 oz) cans – Forms the tangy, rich broth base.
Chicken Broth: 4 cups – Keeps everything juicy and savory.
Corn Kernels (frozen or fresh): 1 cup – Adds sweetness and texture.
Tomato Paste: 2 tablespoons – Deepens the tomato flavor.
Worcestershire Sauce: 1 tablespoon – A savory depth booster.
Salt: 1 ½ teaspoons – Essential for balance.
Black Pepper: ½ teaspoon – Mild kick and seasoning.
Paprika: 1 teaspoon – Adds warmth and subtle smokiness.
Red Pepper Flakes (optional): ¼ teaspoon – For a hint of heat.
Fresh Parsley: 2 tablespoons, chopped – Bright finish and color.
Directions
Heat a large Dutch oven or heavy pot over medium heat. Add the olive oil. Season the chicken with salt and pepper. Sear skin-side down until browned, about 4–5 minutes per side. Remove and set aside. In the same pot, add onions and cook until soft. Stir in garlic, then add tomato paste, paprika, and red pepper flakes if using. Return chicken to the pot. Add potatoes, tomatoes, broth, corn, Worcestershire sauce, remaining salt and pepper. Stir to combine. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 45 minutes, or until the chicken is fall-apart tender. Remove chicken, discard bones and skin, and shred the meat. Return to pot and stir. Simmer uncovered for 10 more minutes. Ladle into bowls, top with chopped parsley, and serve with cornbread or crackers.
How to Serve Alabama Chicken Stew
Alabama Chicken Stew is delicious on its own but can be enhanced with various sides. Consider serving it with warm cornbread or crackers for that classic Southern touch. A light garden salad or a side of sautéed greens complements the stew wonderfully as well.
How to Store Alabama Chicken Stew
Leftover Alabama Chicken Stew can be stored in the refrigerator for up to 3 days in an airtight container. When reheating, simply warm it on the stove or in the microwave until heated through. For longer storage, you can freeze the stew in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Expert Tips for Cooking Alabama Chicken Stew
- Sear the chicken until it’s deeply browned for maximum flavor.
- Feel free to add other veggies like carrots or bell peppers for more variety.
- For a spicier kick, increase the red pepper flakes or add diced jalapeños.
Delicious Variations of Alabama Chicken Stew
Consider making a spicy version by adding more red pepper flakes or jalapeños to the mix. For a herbed twist, feel free to incorporate fresh herbs such as thyme or rosemary during the cooking process. If you’re looking for a vegetarian option, substitute the chicken with hearty vegetables like mushrooms and replace the chicken broth with vegetable broth.
Alabama Chicken Stew is a must-try for anyone seeking a well-rounded, flavorful dish. With its rich, savory broth and tender chicken, this recipe makes for a delightful meal any day of the week. Enjoy the ease of preparation and the comfort it brings to your table, as well as the delightful blend of flavors that makes this stew stand out.
Alabama Chicken Stew
Ingredients
Main Ingredients
- 2 pounds Bone-In Chicken Thighs Full of flavor and become wonderfully tender.
- 2 tablespoons Olive Oil For browning the chicken and building the flavor base.
- 1 large Yellow Onion, diced Adds sweetness and depth.
- 3 cloves Garlic, minced For aromatic punch.
- 2 medium Russet Potatoes, peeled and cubed Makes the stew hearty and satisfying.
- 2 cans (14.5 oz) Diced Tomatoes (canned) Forms the tangy, rich broth base.
- 4 cups Chicken Broth Keeps everything juicy and savory.
- 1 cup Corn Kernels (frozen or fresh) Adds sweetness and texture.
- 2 tablespoons Tomato Paste Deepens the tomato flavor.
- 1 tablespoon Worcestershire Sauce A savory depth booster.
- 1 ½ teaspoons Salt Essential for balance.
- ½ teaspoon Black Pepper Mild kick and seasoning.
- 1 teaspoon Paprika Adds warmth and subtle smokiness.
- ¼ teaspoon Red Pepper Flakes (optional) For a hint of heat.
- 2 tablespoons Fresh Parsley, chopped Bright finish and color.
Instructions
Cooking
- Heat a large Dutch oven or heavy pot over medium heat. Add the olive oil.
- Season the chicken with salt and pepper. Sear skin-side down until browned, about 4–5 minutes per side. Remove and set aside.
- In the same pot, add onions and cook until soft. Stir in garlic, then add tomato paste, paprika, and red pepper flakes if using.
- Return chicken to the pot. Add potatoes, tomatoes, broth, corn, Worcestershire sauce, remaining salt and pepper. Stir to combine.
- Bring to a gentle boil, then reduce to a simmer. Cover and cook for 45 minutes, or until the chicken is fall-apart tender.
- Remove chicken, discard bones and skin, and shred the meat. Return to pot and stir.
- Simmer uncovered for 10 more minutes. Ladle into bowls, top with chopped parsley, and serve with cornbread or crackers.
