Chicken and Potato Stew

Chicken and Potato Stew


22 people made this

It isn't hard to make a deliciously creamy chicken stew. This recipe uses condensed cream of mushroom soup as a base for chicken and potatoes.


Serves: 4 

  • Marinade
  • 1 teaspoon salt
  • 1/2 tablespoon sugar
  • 1/2 teaspoon white pepper
  • 1 tablespoon cornflour, mixed with 1 tablespoon water
  • 4 skinless chicken thigh fillets, cut into chunks
  • 3 tablespoons oil
  • 6-8 potatoes, peeled, cut into chunks
  • 1 tablespoon oil
  • 2 medium onions, chopped
  • 1/4 teaspoon salt
  • 2 medium green capsicums, cut into chunks
  • Sauce
  • 1 tin cream of mushroom soup
  • 150ml water
  • hot milk, as needed (optional)
  • salt, to taste

Preparation:15min  ›  Cook:30min  ›  Extra time:15min marinating  ›  Ready in:1hour 

  1. Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, allow to marinate for 15 minutes.
  2. In a large frying pan, heat 3 tablespoons oil over high heat. Fry the potatoes until browned, 4-5 minutes. Transfer to a large saucepan.
  3. In the same frying pan, heat 1 tablespoon oil over high heat. Stir fry the onion and salt until soft, about 3-4 minutes. Add the capsicum and cook for 1-2 minutes. Transfer to the same large saucepan with the potatoes.
  4. Add half of the water into the pan and boil for 5 minutes. Turn the heat down to medium, add the soup and remaining water, mix well, cover and simmer for 15-20 minutes. Turn off the heat and add hot milk, if using. Mix well and adjust the seasoning accordingly.

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