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Alabama Chicken Stew Recipe

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4.1 from 84 reviews

Alabama Chicken Stew is a hearty, comforting dish featuring tender shredded chicken simmered with fresh vegetables, potatoes, and tomatoes in a flavorful homemade broth. This rustic stew combines slow-simmered whole chicken stock with an abundance of fresh ingredients, resulting in a thick, satisfying meal perfect for cozy dinners.

Ingredients

Chicken and Stock

  • 1 (4- to 5-lb.) whole chicken
  • 2 fresh or dried bay leaves
  • 1 (1/2-oz.) chicken bouillon cube (such as Knorr)
  • 10 cups cold tap water

Vegetables

  • 4 large (12 oz. total) carrots, peeled and cut into 2-in. pieces (about 3 cups)
  • 4 large (8 oz. total) celery stalks, cut into 2-in. pieces (about 2 cups)
  • 2 medium (8 oz. each) sweet onions, chopped (about 4 cups), divided
  • 2 1/2 lb. (5 large) russet potatoes, peeled and chopped (about 6 cups)
  • 2 cups frozen or fresh corn kernels

Tomatoes and Seasonings

  • 1 (28-oz.) can crushed tomatoes
  • 1 (28-oz.) can whole peeled tomatoes, drained and crushed by hand
  • 4 tsp. kosher salt, divided
  • 2 tsp. black pepper, divided
  • 2 Tbsp. granulated sugar

Garnish

  • Celery or fresh flat-leaf parsley leaves

Instructions

  1. Prepare Ingredients: Gather all ingredients to have them ready before starting the cooking process. This ensures smooth preparation and cooking flow.
  2. Make Chicken Stock: In a large stockpot, place the whole chicken, carrots, celery, bay leaves, chicken bouillon cube, 2 cups of chopped onions, 2 teaspoons salt, and 1 teaspoon black pepper. Cover everything with 10 cups of cold tap water. Bring to a boil over high heat, then reduce the heat to medium-low to maintain a lively simmer. Cook until the chicken reaches an internal temperature of 165°F, about 1 to 1.5 hours.
  3. Shred Chicken: Remove the chicken from the pot and transfer it to a cutting board. Let it rest for about 15 minutes until cool enough to handle. Coarsely shred the chicken meat, discarding the skin and bones.
  4. Strain Stock: Pour the chicken stock through a fine mesh strainer into a heatproof measuring cup to yield 6 cups of strained stock; set this aside. Pour any remaining stock (about 3 cups) through a fine mesh strainer into a heatproof bowl, discarding solids. Let this additional stock cool at room temperature for about 45 minutes, then cover and refrigerate or freeze for future use.
  5. Simmer Stew: Return the reserved 6 cups of chicken stock to the stockpot and bring it to a simmer over medium heat. Add the shredded chicken, chopped potatoes, crushed canned tomatoes (both the crushed and hand-crushed whole peeled tomatoes), corn, 2 cups of chopped onions, remaining 2 teaspoons salt, 1 teaspoon black pepper, and sugar. Stir well and bring back to a simmer.
  6. Cook Until Thickened: Cook the stew, stirring occasionally, for 30 to 45 minutes until the mixture thickens and flavors meld beautifully.
  7. Garnish and Serve: Ladle the stew into bowls and garnish each serving with celery leaves or fresh flat-leaf parsley. Serve hot and enjoy your comforting Alabama Chicken Stew.

Notes

  • For richer flavor, use homemade chicken bouillon or stock if preferred.
  • The strained leftover stock can be used as a base for soups or sauces later.
  • The cooking time for the stew to thicken may vary slightly based on heat and pot size.
  • Shredding the chicken while warm will make it easier to separate the meat from skin and bones.
  • Adjust salt and pepper according to taste preference toward the end of cooking.

Find it online: https://flavorspath.com/alabama-chicken-stew-recipe/