Alabama Chicken Stew

Total Time Prep: 30 min. Cook: 2 hr.
Yield 10 servings
Test Kitchen Approved
North Alabama chicken stew is a regional labor of love full of flavor that comes across in every bite. Make a giant batch to share at large gatherings like potlucks, fundraisers and family get-togethers.

Ingredients

  • STOCK:
  • 1 (4 pounds) whole chicken, neck and gizzards removed
  • 1 medium sweet onion, quartered
  • 2 large carrots, cut into chunks
  • 2 celery ribs, cut into chunks
  • 3 garlic cloves, unpeeled, crushed
  • 8 cups cold water
  • STEW:
  • 3 medium potatoes, peeled and cut into 1/2-in. chunks
  • 1 medium sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 bag (10 ounces) frozen corn (about 1-3/4 cups)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • Hot pepper sauce, for serving

Directions

  1. To make stock, place whole chicken, onion, carrot, celery, and garlic in a 6- or 8-qt. electric pressure cooker. Add water to cover, ensuring not to fill past the fill line on the cooker insert (about three-quarters full). Set toggle to sealed; select manual high pressure. Set cook time to 45 minutes. Once cook time finishes, let pressure release naturally for 10 minutes; quick-release remaining pressure.
  2. To make the stew, strain stock into a large stockpot. Transfer chicken to a cutting board; discard remaining strained solids (if desired, remove the fat from the top of the stock using a fat separator; discard). Set aside to cool.
  3. Add potatoes, onion, and garlic to the stockpot; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 20-25 minutes.
  4. Once chicken is cool enough to handle, remove meat from the carcass, breaking it into large chunks; discard skin and bones.
  5. Add chicken meat, crushed tomatoes, corn, Worcestershire, salt, and pepper to the stockpot. Return to a simmer over high heat. Reduce heat to medium; simmer, stirring vigorously every 5 minutes or so, until the mixture reduces slightly and chicken chunks become a shredded texture, about 30 minutes.

Nutrition Facts

1 serving: 399 calories, 13g fat (4g saturated fat), 72mg cholesterol, 722mg sodium, 44g carbohydrate (8g sugars, 5g fiber), 28g protein.

If you’re gearing up to cook for a large event or prepping for a week’s worth of wholesome, hearty dinners, consider putting North Alabama chicken stew on your menu. It's full of lean protein, creamy potatoes and a flavorful tomato broth! —Kim Wehby, Birmingham, Alabama
Recipe Creator

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