Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 cup water
- 1 lb potatoes, peeled and diced
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
5. Add the chicken broth, water, potatoes, corn, peas, salt, black pepper, paprika, and cayenne pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the potatoes are tender.
7. Stir in the cooked chicken and chopped parsley.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 32g
Protein: 28g
Sodium: 950mg
Sugar: 5g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Frozen corn and peas can be substituted with fresh or canned vegetables.
- Parsley can be substituted with cilantro or chives.
Variations:
- Add diced carrots or celery to the stew for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a can of diced tomatoes for a tomato-based stew.
Tips and tricks:
- Cut the chicken into bite-sized pieces to ensure even cooking.
- Use a potato masher to slightly mash some of the potatoes for a thicker stew.
- Adjust the spices to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the stew in a large bowl with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of shredded cheese.
Pairings:
Serve with crusty bread or cornbread.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the stew is too thick, add more water or chicken broth.
- If the stew is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Cook chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mulligan stew is a traditional Irish stew that was often made with whatever ingredients were on hand.
Flavor profiles:
This stew is savory and slightly spicy with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the stew in individual bowls with a side of crusty bread for dipping.
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Taste: Savory, Herby, Comforting, Hearty