Name: Alabama Chicken Stew
Ingredients: Bone-In Chicken Thighs or Legs: 3 pounds – provides juicy meat and flavorful broth.; Russet Potatoes: 3 large, peeled and diced – starchy and soft, thickens naturally.; Yellow Onion: 2 medium, chopped – builds savory depth.; Whole Kernel Corn: 1½ cups (or 1 can, drained) – sweetens and adds texture.; Crushed Tomatoes: 28 ounces – creates a rich, tangy base.; Tomato Sauce: 15 ounces – deepens the tomato flavor.; Chicken Broth: 4 cups – savory liquid foundation.; Sugar: 1 tablespoon – balances the acidity and enhances sweetness.; Hot Sauce: 2 teaspoons – adds gentle Southern heat.; Salt & Black Pepper: to taste – essential for balance.; Bay Leaves: 2 – infuses herbal earthiness.; Garlic Powder: 1 teaspoon – for extra savory depth.; Red Pepper Flakes (optional): ½ teaspoon – if you want a little more kick.

Alabama Chicken Stew

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Alabama Chicken Stew is a hearty, Southern classic featuring tender chicken, tomatoes, corn, and potatoes in a rich, flavorful broth. It’s soul-warming comfort food made for gatherings, cool weather, and second helpings.

Author: Ava DiMio

Ingredients

Bone-In Chicken Thighs or Legs: 3 pounds – provides juicy meat and flavorful broth.
Russet Potatoes: 3 large, peeled and diced – starchy and soft, thickens naturally.
Yellow Onion: 2 medium, chopped – builds savory depth.
Whole Kernel Corn: 1½ cups (or 1 can, drained) – sweetens and adds texture.
Crushed Tomatoes: 28 ounces – creates a rich, tangy base.
Tomato Sauce: 15 ounces – deepens the tomato flavor.
Chicken Broth: 4 cups – savory liquid foundation.
Sugar: 1 tablespoon – balances the acidity and enhances sweetness.
Hot Sauce: 2 teaspoons – adds gentle Southern heat.
Salt & Black Pepper: to taste – essential for balance.
Bay Leaves: 2 – infuses herbal earthiness.
Garlic Powder: 1 teaspoon – for extra savory depth.
Red Pepper Flakes (optional): ½ teaspoon – if you want a little more kick.

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Instructions

Preheat Your Equipment: Heat a large Dutch oven or stockpot over medium heat.
Combine Ingredients: Add chicken pieces and cover with broth. Bring to a boil, then reduce to a simmer. Cook for 30–40 minutes until chicken is tender and falling off the bone.
Prepare Your Cooking Vessel: Remove chicken, set aside to cool slightly, and shred with forks. Discard skin and bones. Return shredded chicken to pot.
Assemble the Dish: Stir in diced potatoes, onions, crushed tomatoes, tomato sauce, corn, garlic powder, bay leaves, sugar, salt, pepper, and hot sauce.
Cook to Perfection: Simmer uncovered on low heat for 45–60 minutes, stirring occasionally, until potatoes are soft and stew thickens.
Finishing Touches: Remove bay leaves. Taste and adjust seasoning. Add red pepper flakes if desired.
Serve and Enjoy: Ladle into bowls and serve with saltines, cornbread, or white bread on the side.

Notes

Use bone-in chicken for maximum flavor in the broth.
Add a splash of vinegar or lemon juice at the end for brightness.
Let the stew rest before serving for deeper flavor.
Store leftovers in the fridge or freezer—it’s even better the next day.

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