Chicken and Vegetable Stew

This meal was a winter staple growing up. Every time I make this stew, it takes me back to cold winter days back home. I look forward to the stew more than ever now. I’ve given you a sampling of some of the vegetables that I use but they vary depending on the vegetables that I get in my CSA.

Turnips or shalgam as it is known in India, are a lesser-known vegetable in the market despite a number of health benefits associated with them, including their ability to improve bone health, protect your heart, prevent cancer, reduce inflammation, and optimize digestion. They also regulate metabolism, increase circulation, and boost the immune system. You can read more about it here.

  • 1 whole organic chicken, 4 to 5 lbs, chopped into pieces
  • 2 tbsp vegetable oil
  • 1-1/2 cups water
  • 1/2 cup chicken broth
  • 2 tsp salt
  • 1/2 tsp pepper
  • Pinch of turmeric powder
  • 8-10 shallots, halved
  • 1 cup fresh OR frozen green peas
  • 1 cup carrots, sliced
  • 1 cup potatoes, diced
  • 1/2 cup turnip, diced
  • 1 cup cauliflower florets
  • 1/2 cup fresh OR frozen corn
  • 1/3 cup arrowroot mixed with 1/2 cup of cold water to form a paste (you could use flour as well)
  1. Heat the oil in a Dutch oven or a heavy pot.
  2. Add the chicken pieces and brown on all sides.
  3. Add water, broth, salt, pepper and turmeric powder.
  4. Cover and simmer for 45 minutes.
  5. Add onions, peas, carrots, turnip, potatoes, cauliflower florets and corn and simmer for another 35-40 minutes.
  6. Stir in the arrowroot paste.
  7. Continue cooking until the stew thickens, approx 10 minutes.
  8. Serve hot.
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