19 Chicken Stews from Around the World

When the temperature drops, get a stew going

From French coq au vin to Moroccan tagine to global curries, these global chicken stews are perfect for when you want something hearty, comforting, and even better the next day.

Cuban-Style Chicken Stew (Fricasé de Pollo)

Cuban-Style Chicken Stew (Fricasé de Pollo)

Nitza Villapol, the legendary Cuban cook and author, taught generations of islanders and exiles to make this hearty chicken stew. It draws flavor from alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins.Andre Baranowski

Chicken and Potato Stew (Guisada al Pollo)

Chipotle Chicken and Potato Stew (Guisada al Pollo)
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. Get the recipe for Chicken and Potato Stew (Guisada al Pollo) »Todd Coleman
Chicken Paprikash (Paprikás Csirke)

Chicken Paprikash (Paprikás Csirke)

Chicken is braised in a brick-red sauce of sweet paprika and chicken stock in our version of a classic Hungarian dish. Get the recipe for Chicken Paprikash »Todd Coleman
Telangana Chicken

Telangana Chicken

For this eponymous dish from Telangana home cook Padma Reddy, the skin is removed from the chicken to allow the flavors of the marinade—coconut, lime, garlic, ginger, cardamom, mace and more—to penetrate.Ingalls Photography
Chicken and Dumplings

Chicken and Dumplings

This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.Laura Sant

Chicken Vindaloo

Chicken Vindaloo
This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles.Landon Nordeman
Green Curry Chicken

Green Curry Chicken

You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.Maxime Iattoni
Chicken with Walnut Sauce (Katmis Satsivi)

Chicken with Walnut Sauce (Katmis Satsivi)

A thick, aromatic walnut sauce adds luscious body and earthy flavor to this spiced chicken dish.Landon Nordeman

Chicken Fricot

Chicken Fricot
Chicken and vegetable soup dotted with airy dumplings is a beloved Acadian comfort food. Savory—a pungent, peppery herb—adds a piney zest.Gemma and Andrew Ingalls
West African Peanut Stew

West African Peanut Stew

Okra, tomatoes, hot chiles, and plum tomatoes lighten the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.Todd Coleman
Chicken, Olive, and Lemon Tagine (Djaj Mqualli)

Chicken, Olive, and Lemon Tagine (Djaj Mqualli)

Tagine, the Moroccan stew, shares its name with the terra-cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.Todd Coleman
Hunter's Wife Chicken (Pollo alla Cacciatora)

Hunter's Wife Chicken (Pollo alla Cacciatora)

The recipe for this stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from Marcella Hazan's book Essentials of Italian Cooking (Knopf, 1992). Get the recipe for Hunter's Wife Chicken »Ingalls Photography
Curried Chicken

Curried Chicken

Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafes.Landon Nordeman
Fried Chicken and Andouille Gumbo

Fried Chicken and Andouille Gumbo

New Orleans chef Donald Link was born and raised in the Cajun town of Lake Charles, Louisiana, and this rustic gumbo, which is often served at his St. Charles Avenue restaurant Herbsaint, always reminds him of home. To give the gumbo added flavor, Link makes his roux with the same oil he uses to fry the chicken, which he later shreds and adds to the pot, along with his homemade andouille sausage. The result is a dark, thick, rustic stew with just the right amount of heat.Chris Granger

Chettinad Pepper Chicken (Koli Milagu Masala)

Chettinad Pepper Chicken (Koli Milagu Masala)
This richly spiced chicken dish is adapted from a recipe in Madhur Jaffrey's classic Flavors of India (West 175 Publishing, 1995). According to Jaffrey, "What gives this a very special southern flavor is the use of fennel seeds, curry leaves, and, of course, the pulse (legume) urad dal. This is definitely a dish you will want to make very frequently." We couldn't agree more. Get the recipe for Chettinad Pepper Chicken »Ingalls Photography
Padang-Style Chicken Curry (Gulai Ayam)

Padang-Style Chicken Curry (Gulai Ayam)

Chicken thighs can also be used to make this aromatic Indonesian curry.Ingalls Photography
Chicken in Wine Sauce (Coq au Vin)

Chicken in Wine Sauce (Coq au Vin)

This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve.Maxime Iattoni
Chicken and Root Vegetable Soup (Sancocho)

Chicken and Root Vegetable Soup (Sancocho)

This Puerto Rican chicken soup is hearty with starchy vegetables.Penny De Los Santos
Peanut and Chicken Stew (Mafe Ginaar)

Peanut and Chicken Stew (Mafe Ginaar)

For this delicious, sumptuous stew, you can make your own peanut butter or use a natural store-bought version to get the right silky texture and pure peanut flavor.Todd Coleman