After having nice spring weather the past few weeks, the rainy and cold winter days returned to the Bay Area. Cold weather always makes me want to eat comfort food so today I want to share this easy stew recipe to warm us up.
If you chop everything and prepare all the ingredients before cooking, the actual cooking time is pretty quick. Ever since my friend recommended me to add canned tuna into the stew, I started to add it as a secret ingredient in my stew as well. The tuna adds a savory flavor and offers additional complexity to the palate.
Serve the stew with rice or bread. I hope this stew will make you and your tummy warm tonight. For the leftover stew, remove the potatoes and you can actually keep it in the freezer for a quick meal another time.
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 5 chicken thighs (or 2 breasts), rinsed and pat dried
- Sea salt or Kosher salt
- Freshly ground black pepper
- 3 Tbsp. butter
- 1 large onion, halved lengthwise and sliced
- ⅓ cup all-purpose flour
- 3 ½ cup milk
- 2 potatoes, cut into small pieces
- 1 carrot, cut into small pieces
- 1 cup frozen corns
- 8 mushrooms, sliced
- 1 canned tuna in oil, drain 90% of oil
- 2 bay leaves
- 2 cube vegetable bouillon (optional)
- 2 cup broccoli florets
- ½ cup heavy whipping cream
- Cut the chicken and season with salt and pepper (I put quite a bit – just a little bit more than usual). If the chicken breasts are thick, follow Kannon-Biraki and Sogigiri cutting techniques.
- Cut vegetables.
- In a Dutch oven (or large pot), heat butter on medium heat and sauté onion and chicken.
- When the chicken is cooked, slowly stir in flour and mix well.
- Slowly stir in milk. During this process, constantly scrape off the bottom of the pot with wooden spoon because the flour will burn on the bottom of pot.
- Add potatoes, carrots, corns, tuna, bay leaves, and bouillon. Cover the pot with lid and bring it to a boil. Lower the heat to medium-low (simmering) and cook for another 20 minutes. Make sure to stir once in a while.
- Add broccoli and heavy whipping cream. Cover to cook another 5-10 minutes until the broccoli is done to your liking.
- Serve with rice or bread. Season with freshly ground black pepper before you eat.