Chicken Wing Stew

Name: Chicken Wing Stew
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: As needed chicken wings; As needed onion; As needed bell pepper; As needed carrot; As needed potatoes; As needed green peas; Tomato purée; Salt, black pepper, sweet paprika, cumin

Paola Pascualini @cook_113226946

en una ciudad de la provincia de Santa Fe

This is a special meal to warm you up...

Paola Pascualini @cook_113226946

en una ciudad de la provincia de Santa Fe

This is a special meal to warm you up...

Saved

Ingredients

40 minutes

6 servings

As neededchicken wings
As neededonion
As neededbell pepper
As neededcarrot
As neededpotatoes
As neededgreen peas
Tomato purée
Salt, black pepper, sweet paprika, cumin

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Steps

40 minutes

1

Peel and dice the onion. Do the same with the bell pepper. Peel the carrot and slice it into medium-thick rounds.
2

Add all the chopped vegetables to a pot with a splash of oil. Cook over low heat with the lid on, stirring occasionally.
3

While the vegetables are cooking, peel and cut the potatoes into medium-thick slices and set aside.
4

Clean the chicken wings, removing any remaining feathers and trimming the tips. Set aside. (You can leave them whole or separate them at the joint if you prefer.)
5

Once the vegetables in the pot are soft, add the chicken wings. Cover and cook for a while.
6

When the chicken has started to change color on both sides, add the tomato purée and seasonings. Cook for 3 to 5 minutes, then add water (I added about 2 cups/480 ml). Bring to a boil, then reduce the heat and simmer for about 20 to 30 minutes.
7

After simmering for 20 minutes, add the potatoes. Increase the heat, cover, and cook for about 10 more minutes, until the potatoes are cooked through.
8

Check the potatoes by piercing them with a fork—they should fall off easily but not break apart. When the potatoes are ready, turn off the heat, add the green peas, cover, and let sit for 3 to 5 minutes so the sauce settles and the peas warm through. (If the potatoes need more time, let them cook a bit longer. I prefer them a little firmer, but cook to your taste.)
9

Once the stew has rested with the heat off, serve and enjoy!