When we were looking for a recipe to make from Southern Plate, we were attracted to Christy’s chicken stew recipe right away. With cold weather coming on, there’s just nothing more comforting than a warm bowl of soup. We made a few changes to the recipe, but nothing major enough to change the spirit of the recipe.
In Christy's version, she used a whole chicken instead of thighs. She also added 3 tablespoons of sugar along with the salt and pepper. We left the sugar out because none of us like sweet tomato sauces or soups. She used 2 large onions, but we had some huge onions, so we only used 1. She also cooked the potatoes in a separate pot using some of the broth and didn't add the potatoes back to the soup until the chicken went in. Christy also notes that this stew freezes well. We can't confirm that since it didn't last past the second day in our house.
Peppers would be a very nice addition to this soup. Diced green chiles, seeded jalapenos, or a finely diced bell pepper would be great. A sprinkle of cayenne, adobe, or chipotle pepper would be good at the end. Saute the onions before adding them to the soup if you want a different flavor and softer onions. A sprinkle of paprika is a great complement to this sort of soup. While the corn alone was delicious, chopped green beans, black-eyed peas, pinto beans, or any other bean of your choice would be wonderful too. The whole tomatoes add a nice chunkiness, but if you have people who don't like that, diced tomatoes or even tomato sauce would be fine. You could leave the butter out if you like, but it does make the stew richer.
- 4 pounds bone-in chicken thighs
- 7 cups water
- 6 medium potatoes, peeled and diced
- 2 cups frozen or canned whole kernel corn
- 1 large onion, chopped
- 4 cups canned tomatoes
- 5 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons butter
- Bring the chicken and water to a boil in a large pot. Reduce the heat to medium and cook until the chicken is tender, about 1 hour.
- Remove the chicken from the broth. Discard the skin and shred the meat from the bones.
- Skim any excess fat from the broth and add the potatoes. Cover the pot and simmer until the potatoes are tender, about 30 minutes.
- Mash the potatoes slightly with a potato masher, leaving some lumpy. You can use an immersion blender, pulsing lightly, instead.
- Add the corn, onion, tomatoes, salt, and pepper into the broth with the potatoes. Cover and simmer for 20 minutes.
- Add the chicken to the pot, cover, and simmer for 30 to 45 minutes.
- Right before serving, stir in the butter until it melts. Taste and adjust seasoning.