Russian Chicken Stew with Potatoes and Vegetables

Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.

By nt_bella

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Recipe Summary

prep:
20 mins
cook:
26 mins
total:
46 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.

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  • Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Nutrition Facts

Per Serving:
408 calories; protein 34.3g; carbohydrates 54.2g; fat 6.2g; cholesterol 80.8mg; sodium 186.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Donna Klivansky
Rating: 5 stars
05/01/2019
It's great! Use chicken broth or a bouillon cube instead of plain water. I used chicken thighs (they don't dry out as easily as breast). I also added garlic and a little bit of celery. You can add red bell pepper (as my mom does) as well. I also like to precook the carrots/celery as I like them really soft. This is a classic dish. Read More
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Donna Klivansky
Rating: 5 stars
05/01/2019
It's great! Use chicken broth or a bouillon cube instead of plain water. I used chicken thighs (they don't dry out as easily as breast). I also added garlic and a little bit of celery. You can add red bell pepper (as my mom does) as well. I also like to precook the carrots/celery as I like them really soft. This is a classic dish. Read More
Chef Roy
Allstar
Rating: 4 stars
04/28/2019
The only change I made is that I used drumsticks instead of boneless chicken breasts. I thought the recipe was good but I feel it lacked a little bit of seasoning. Read More
Mary
Rating: 5 stars
02/11/2019
A very simple recipe made with readily-available ingredients this hit the spot on a cold day in February. I brined the chicken breast earlier in the day (so into this now!); substituted dried parsley; added some dried thyme; and used some turkey stock I had on hand for part of the liquid. It was delicious! Read More
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