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One-Pot Chicken Wings and Potato Stew
Sometimes, all you need is lunch that is simple, satisfying, and requires minimal cleanup. This
One-Pot Chicken Wings and Potato Stew is the ultimate answer to that craving. It’s comforting,
satisfying, and the kind of meal that makes everyone gather around the table without any fuss.
I love this recipe because it delivers maximum flavor with minimal effort. You simply toss everything into one pot: the tender chicken wings, the soft potatoes, and a few simple seasonings. Now, just let the oven do the work.
There’s no need for complicated steps or fancy techniques here. This is classic, easy cooking at its best. It’s perfect for a weekend meal with the family or just a chill weeknight dinner.
3 – 4 Servings
Ingredients:
1 kilo of halved wings / drumsticks / quarters
4 potatoes, cut into small cubes
2 onions, chopped, finely chopped
4 cloves of garlic, coarsely chopped
A hot pepper, thinly sliced
4 medium, soft tomatoes
2 cups of water
A tablespoon of soy sauce
A teaspoon of sugar
Spices:
A tablespoon of Moroccan sweet paprika
Half a teaspoon of turmeric
Half a teaspoon of hot paprika
A tablespoon of soup powder
Half a teaspoon of black pepper
Half a teaspoon of salt
Preparation:
1.) Bring a pot of water to a boil. Mark a small “X” on the bottom of each tomato, then blanch them in the boiling water for 3 – 4 minutes. Drain and cool down (this step is optional).
2.) Preheat a wide pot and add 4 tablespoons of oil. Saute the onion, garlic and pepper until they turn lightly golden, and then place the chicken wings directly on top.
- 3.) Finely chop the tomatoes and add them to the pot along with the rest of the sauce ingredients. Boil, gently shake the pot, cover it and cook for about 20 minutes.
- 4.) Add the potato cubes. Gently shake the pot again to help the potatoes sink into the sauce and continue to cook while the pot is covered for another 40 minutes.
- 5.) Just before serving, sprinkle chopped parsley over the dish.
