19 Chicken Stews from Around the World

When the temperature drops, get a stew going

By | Published Jan 22, 2015 1:21 AM

Chicken and Dumplings
Chicken and Dumplings Laura Sant

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)

This soup draws flavor from alcaparrado, a mix of pimento-stuffed olives and capers, and sweetness from raisins and along with the medianoche, makes a hearty Cuban-inspired meal.

Chicken and Potato Stew (Guisada al Pollo)

Chipotle Chicken and Potato Stew (Guisada al Pollo)

Chicken Paprikash (Paprikás Csirke)

Telangana Chicken

Chicken and Dumplings

Chicken and Dumplings

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. Get the recipe for Chicken Vindaloo »

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.

Chicken with Walnut Sauce (Katmis Satsivi)

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

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. Get the recipe for Chicken Fricot »

West African Peanut Stew

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.

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 »

Curried Chicken

Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafes.

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.

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 »

Padang-Style Chicken Curry (Gulai Ayam)

Chicken thighs can also be used to make this aromatic Indonesian curry. Get the recipe for Padang-Style Chicken Curry (Gulai Ayam) »

Chicken in Wine Sauce (Coq au Vin)

Chicken and Root Vegetable Soup (Sancocho)

This Puerto Rican chicken soup is hearty with starchy vegetables.

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.

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