Chicken, Carrot and Potato Stew
Chicken, Carrot and Potato Stew is the kind of comforting homemade meal that never goes out of style. Filled with tender chicken pieces, hearty potatoes, sweet carrots, and a savory herb-infused gravy, this simple one-pot dish delivers warmth and satisfaction in every bite. The combination of oregano, basil, garlic, and spices creates layers of flavor while the vegetables naturally thicken the broth into a rich, comforting stew.
Popular throughout the Caribbean and in many Trinbagonian homes, chicken stews like this are valued for their simplicity, affordability, and ability to feed a family using everyday ingredients. Unlike heavily browned stews, this version relies on gently browned chicken, aromatic vegetables, and flavorful broth to create a lighter but equally satisfying meal. The potatoes soften into the cooking liquid, creating a naturally thickened gravy while the carrots add sweetness and balance.
One of the best things about this Chicken, Carrot and Potato Stew is its versatility. It's ideal for meal prep, freezes well, and pairs beautifully with brown rice, white rice, dumplings, bread, or ground provisions. Whether you're looking for a cozy weeknight dinner or a wholesome family meal, this hearty chicken stew delivers comforting Caribbean-inspired flavors with minimal effort.
INGREDIENT DETAILS
Chicken Pieces
The foundation of the stew, providing rich flavor and becoming tender as it slowly simmers in the broth.
Oregano
Adds earthy, slightly peppery notes that complement the chicken beautifully.
Basil
Provides subtle sweetness and aromatic herbal flavor.
Black Pepper
Adds warmth and gentle spice throughout the dish.
Salt
Enhances all the flavors and helps season both the chicken and broth.
Red Pepper Flakes
Contribute mild heat and depth without overwhelming the stew.
Garlic Powder
Adds savory garlic flavor that penetrates the chicken during marination.
Onion Powder
Provides sweet, aromatic onion flavor throughout the chicken.
Chili Powder
Adds mild warmth and a subtle earthy spice.
Olive Oil
Used for browning the chicken and sautéing the vegetables while adding richness.
Carrots
Bring natural sweetness, color, and texture to the stew.
Potatoes
Create body and help naturally thicken the gravy as they soften during cooking.
Onion
Adds sweetness and depth when sautéed until lightly golden.
Garlic
Provides aromatic flavor and savory complexity.
Chicken Broth
Forms the flavorful base of the stew and enhances the chicken flavor.
Water
Helps create the proper amount of cooking liquid without making the stew overly rich.
Soy Sauce
Adds color, umami, and depth to the broth.
Fresh Thyme
Contributes a fragrant herbal note that complements the chicken and vegetables.
INGREDIENT ALTERNATIVES
Chicken Pieces
- Chicken thighs
- Drumsticks or wings
Oregano
- Italian seasoning
- Marjoram
Basil
- Mixed herbs
- Fresh basil
Black Pepper
- White pepper
- Cayenne pepper (for more heat)
Salt
- Seasoned salt
- Reduced-sodium seasoning blend
Red Pepper Flakes
- Fresh hot pepper
- Cayenne pepper
Garlic Powder
- Fresh minced garlic
- Garlic paste
Onion Powder
- Finely grated onion
- Shallots
Chili Powder
- Paprika
- Cajun seasoning
Olive Oil
- Vegetable oil
- Avocado oil
Carrots
- Pumpkin
- Sweet potato
Potatoes
- Dasheen
- Irish potatoes of any variety
Onion
- Red onion
- Shallots
Garlic
- Garlic paste
- Roasted garlic
Chicken Broth
- Vegetable broth
- Water with bouillon cube
Water
No substitute needed.
Soy Sauce
- Browning sauce
- Coconut aminos
Fresh Thyme
- Dried thyme
- Chadon beni
This recipe would be delicious with my Whole Wheat Seeded Bread
This comforting Chicken, Carrot and Potato Stew combines juicy chicken, soft potatoes, sweet carrots, and aromatic herbs in a flavorful broth. It's a simple, budget-friendly family meal that's perfect for weeknight dinners or Sunday lunch.
- 4 - med chicken thighs cut into 8 pieces
- - ¼ tsp oregano
- - ½ tsp basil
- - ½ tsp black pepper
- 1 - tsp salt
- - ¼ tsp red pepper flakes
- 1 - tsp garlic powder
- - ½ tsp onion powder
- - ½ tsp chili powder
- 3 –4 - tbsp olive oil
- 2 - medium carrots, peeled and chopped
- 4 - medium-small potatoes, peeled and chopped
- 1 - large onion, sliced
- 4 - cloves garlic, minced
- 2 - tbsp olive oil
- 2 - cups chicken broth
- - ½ cup water
- 1 - tbsp soy sauce
- 2 –3 - sprigs fresh thyme (optional)
- - Salt and pepper to taste
- 1 Place the chicken pieces into a medium bowl and season with the oregano, basil, black pepper, salt, red pepper flakes, garlic powder, onion powder, and chili powder. Mix thoroughly to ensure all the pieces are evenly coated. Cover and marinate for at least 1–2 hours or overnight for the best flavor.
- 2
Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Arrange the chicken pieces skin-side down, leaving enough space between them to brown properly. Cook for about 6–8 minutes until lightly golden, then flip and brown the other side. Once browned, remove the chicken from the pot and set aside.- 3
Add the remaining olive oil to the pot and sauté the onions until lightly golden and fragrant. Stir in the garlic and cook for about 30 seconds until aromatic. Add the carrots and potatoes and toss to coat them in the flavorful oil.- 4
Return the chicken to the pot and pour in the chicken broth and water, ensuring the liquid comes just to the level of the ingredients. Stir in the soy sauce and add the thyme sprigs if using. Taste and adjust the seasoning with additional salt and pepper if needed.- 5
Bring the stew to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cover the pot and cook for 20–30 minutes, or until the chicken is tender and nearly falling off the bone. The potatoes should be soft enough to slightly thicken the broth while still holding their shape.- 6
Remove from the heat and allow the stew to rest for 5 minutes before serving. Serve hot with brown rice, white rice, crusty bread, dumplings, or your favorite side dish.Note- Marinating overnight produces the most flavorful chicken.
- Cut the potatoes into larger chunks if you prefer them to hold their shape during cooking.
- For a thicker gravy, mash a few pieces of cooked potato into the broth before serving.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze portions for up to 3 months in airtight containers.
- Reheat gently on the stovetop, adding a splash of broth if needed.
- Adjust the red pepper flakes or add fresh hot pepper for extra heat.
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