Shredded Chicken and Potato Stew

photograph of tomato stew with chicken and potatoes and text that reads shredded chicken and potato stew

It’s hard to choose what I love most about this recipe. The spicy tomato and bell pepper broth? The generous helping of shredded chicken and potatoes? Or maybe the fact that it only takes one pot. Or maybe I don’t have to choose.

This stew is hearty and warm with a spicy kick. It’s a great fall one-pot dish.

Equipment & Ingredients

Jump to the recipe below for exact measurements.

  • Equipment: cast iron Dutch oven or stock pot, immersion blender
  • Stew ingredients: olive oil, lemon juice, vinegar, onion, garlic, tomatoes, bell pepper, water, cilantro, potatoes, chicken
  • Seasonings: salt, cumin seeds, parsley, paprika, crushed red pepper

Video Overview

Prep your Ingredients, then Bring on the Heat

purple onions and garlic cooking in a dutch oven

Preheat your Dutch oven over medium heat for a few minutes before adding olive oil, onion, and garlic.

Cook garlic and onions until garlic becomes fragrant and onions begin to turn translucent.

tomatoes, garlic, onions, and spices cooking in a cast iron pot

Add tomato, bell pepper, lemon juice, rice vinegar, salt, and seasonings.

cooked tomatoes and onions in a cast iron pot with steam rising from the pot

Cook, stirring frequently, until the tomatoes have softened and broken down. You’ll see the tomato skin begin to separate from the flesh. The tomatoes will also release their juice.

tomatoes submerged in water in a cast iron pot

Add water and simmer until the bell pepper has softened. A good indicator is being able to cut through the pepper with a fork or spatula.

fresh cilantro floating on top of cooked vegetables in water

Add fresh cilantro leaves and stems.

immersion blender blending soup in a cast iron pot

Using an immersion blender, blend until you’ve formed a smooth broth.

You can also transfer your ingredients to a traditional blender or food processor and blend in batches.

Add additional water if needed to reach your desired consistency.

raw chicken in a pot of soup

Add potatoes and chicken to your pot.

Turn the heat back on.

Cover and cook until the chicken is cooked through and the potatoes are your desired texture – again, aiming for slicing your potatoes with a fork. This will take about 20 minutes.

When your chicken is done, remove the cover and turn off the heat.

close up photo of cooked chicken being pulled apart with two forks

When your chicken is done, remove the cover and turn off the heat.

Using two forks, pull your pieces of chicken apart into your desired size. It helps to use the side of the Dutch oven for extra support.

If needed, continue cooking until chicken and potatoes are cooked fully.

close up photo of a pot of stew with chicken and potatoes

And that’s it!

Serve your stew in a bowl with crusty bread or tortillas. Add a salad or other veggies to the side, and you’re all set.

Cheers!

Recipe & Video Recap

photograph of tomato stew with shredded chicken and potatoes

Shredded Chicken and Potato Stew

Potatoes and shredded chicken in a spicy tomato and bell pepper soup.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine American, Mexican
Servings 6
Calories 478 kcal

Equipment

  • dutch oven or stock pot
  • immersion blender

Ingredients
  

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp rice vinegar
  • 1 onion sliced
  • 6 garlic cloves
  • 6 tomatoes quartered (about 3 cups)
  • 1 bell peppers chopped (about 1.5 cups)
  • 2 tsp cumin seeds
  • 2 tsp parsley
  • 2 tsp paprika
  • 1 tsp crushed red pepper
  • 1 tsp salt
  • 4 cups water
  • 1 cup cilantro leaves
  • 4 potatoes diced
  • 3 pounds boneless, skinless chicken breast (about 6 chicken breasts) quartered

Instructions
 

  • Prep ingredients:
  • Chop onions and bell pepper.
  • Core and quarter tomatoes.
  • Trim chicken breasts. Slice each into 3-4 pieces.
  • Begin cooking:
  • Pre-heat Dutch oven over medium heat.
  • Add olive oil to Dutch oven and heat until shimmering.
  • Add garlic and onions.
  • Cook garlic and onions until garlic becomes fragrant and onions begin to turn translucent.
  • Add tomatoes and bell pepper, lemon juice, rice vinegar, salt, cumin, parsley, paprika, and crushed red pepper.
  • Cook until vegetables begin to soften and tomatoes break down and release their juices.
  • Add water and boil an additional 5-10 minutes until bell peppers are soft enough to cut with a fork.
  • Turn off heat, add cilantro, and blend using an immersion blender or transfer in batches to a traditional blender.
  • Turn heat back on and add potatoes and chicken.
  • Cover and cook about 20 minutes until chicken is cooked through.
  • Shred chicken with a fork.
  • Continue cooking if needed until chicken is cooked through and potatoes are desired texture.

Video

Keyword Chicken, Soup, Stew

Nutrition Information

Servings: 6

Calories 478

Total Fat 14.9g

Saturated Fat 1.3g

Cholesterol 145mg

Sodium 528mg

Total Carbohydrate 32.4g

Dietary Fiber 6.1g

Total Sugars 6.9g 

Protein 52.5g

Vitamin D 0mcg

Calcium 64mg

Iron 3mg

Potassium 1844mg

Recommended Articles

Leave a Reply