Chicken, potato and red pepper stew Calories

Chicken, potato and red pepper stew pairs well with crusty bread, rice or a simple green salad. Since the stew already contains potatoes, a fresh salad or bread is an easy way to round out the meal.

Yes, chicken, potato and red pepper stew can be made in a slow cooker. Cut the potatoes into large pieces so they hold their shape, and follow your appliance’s guidance to ensure the chicken is fully cooked.

Yes, chicken thighs work well in chicken, potato and red pepper stew. They stay tender during simmering and add a richer flavor; trim excess skin or fat if you prefer a less oily broth.

Yes, chicken, potato and red pepper stew can be frozen in airtight, meal-sized containers once cooled. The potatoes may become softer after thawing, so thaw the stew in the refrigerator and reheat it thoroughly.

Chicken, potato and red pepper stew keeps for about three to four days in the refrigerator when chilled promptly and stored in a covered container. Reheat only the portion you plan to eat until piping hot.

To keep potatoes intact in chicken, potato and red pepper stew, use waxy potatoes, cut them into large chunks and simmer gently. Stir as little as possible once the potatoes are tender.

Yes, chicken breast works in chicken, potato and red pepper stew, but it can dry out if overcooked. Cut it into even pieces and add it later than the potatoes if they need longer to soften.

Paprika, black pepper, thyme and bay leaf complement chicken, potato and red pepper stew. Add dried spices while the ingredients cook so their flavor spreads through the broth, then adjust the seasoning before serving.

Mash a few cooked potato pieces into the broth to thicken chicken, potato and red pepper stew without adding flour. Alternatively, simmer it uncovered briefly so some of the liquid evaporates.