Chicken Wing Stew
Here is an easy recipe you can enjoy with your family: Chicken Wing Stew. This dish is versatile because you can use chicken wings or also chicken legs or thighs. Also, you can enjoy the stewed chicken by itself or serve it on top of fresh jasmine rice, just like how my husband prefers it! This dinner will have a nice sauce to it, so you can also dip some bread.
For this recipe, most of the ingredients were from my Imperfect Foods delivery. Quick Disclaimer: I am not affiliated with Imperfect Foods, I just really love their services.
Can you substitute out any of the vegetables or the protein?
You sure can! This recipe was created intuitively with vegetables I had on hand. If you don’t have kale, no problem! You want to leave the potatoes out? Sure, it will still taste delicious!
This recipe is made with chicken but if you happen to want to try this with another kind of meat, I suggest beef or lamb. To keep it vegetarian, garbanzo beans would compliment these flavors well.
Can this Chicken Wing Stew be made in a slow cooker?
Though I have only made this my dutch oven on a stove top, this recipe can be made in a slow cooker. I would cook it on low settings. Also I’m big fan of cooking stews the night before and serving it the next day. It gives time for the flavors to join together. Whether you are using a dutch oven or a slow cooker, you will want the chicken to be tender and falling off the bone.
Is this stew spicy?
Nope, not at all. There is an ingredient in my spice blend called Sumac. Sumac is a popular spice used in middle eastern cuisine and it adds a touch of acidity to this dish. Sumac can be found at World Market and some major grocery stores may carry it. A good substitute for Sumac can be either a touch of vinegar or lemon zest.
Chicken Wing Stew
- dutch oven
- 1-2 tablespoons olive oil extra virgin
- 3/4 white onion medium diced
- 3 carrots peeled, medium diced
- 1 pound chicken wings rinsed
- 1 28 oz can peeled tomatoes such as Marzano Brand
- 1 32 oz chicken broth plus more if needed
- 3 medium red potatoes
- handful shredded kale
- 1 tablespoon italian parsley chopped
- 1 tablespoon cilantro chopped
- black pepper to taste
My Spice Blend
- 1/2 teaspoon each of : smoked paprika, sea salt, dried thyme, cumin, coriander, ground garlic
- 1/4 teaspoon sumac
- In a large Dutch Oven, heat the pan over medium heat then add the olive oil and turn the temperature down to low.
- Add the diced onions and let them cook for 3 minutes. Add the sliced carrots and continue to cook for another 5 minutes.
- Add the chicken wings and give it a good stir. Let the chicken wings cook for a minute and then add the spice blend. Stir and look it cook for five minutes. Then add the peeled tomatoes. With a large wooden spoon or whatever cooking utensil you are using, crush the tomatoes into the chicken and veggies.
- Place the lid on the Dutch Oven and let it simmer for about 20 minutes on low temperature.
- Carefully take off the lid, give it a stir, and add the quartered potatoes.
- Continue to let it simmer, with the lid off for an additional 30-45 minutes. Add the shredded kale, parsley, cilantro and stir. Add a touch of black pepper.
- You will know this stew is done when the chicken meat falls off the bone. Or internal temp is 165 degrees. Serve the stew warm.