missing home chicken stew epifania magazine

My childhood memories always have included my mother’s cooking. One of my favorite recipes was her chicken stew. I still remember coming home from school and smelling all the wonderful flavors of our Latin cooking household.

I share this tradition with my kids. When my boys come home they immediately, ask “mom what you cooked today?”


  • 2 tbsp of ghee
    I personally love cooking with ghee. It brings a better flavor and taste to the chicken. However, you can use Mazola corn oil.
  • 6 to 8 pieces of chicken thighs.
  • 3 carrots
  • 3 russet potatoes
  • 1 large white sweet onion
  • 3 large tomatoes
  • 2 green onions
  • 2 handfuls of cilantro
  • 2 cups of rice
  • 1 can of beer
  • 2 tbs of Maggie seasoning or soy sauce
  • 1 avocado
  • 1 lime


  • 1 tsp of coriander
  • 1tsp chili powder
  • 1tbs salt
  • 1 tbsp chili flakes
  • 1 tsp turmeric
  • 1 tsp cumin
  • 6 cloves fresh garlic


  • Add the dry spices into a bowl.
  • Cut the carrots lengthwise and put aside.
  • Cut the chicken into smaller pieces.
  • Clean the chicken and trim some of the fat.
  • Get a good nonstick pan and add ghee.
  • Once it starts to melt, add the chicken and add the spices and mix them well together.
  • Let the chicken cook for about 10 minutes each side.
  • Add the onions, carrots and a can of beer into the stew.
  • Turn the stove off and cover the pan with a lid and let it sit for about 45 minutes.
    This will bring out the flavors of the beer in the chicken the onions and will help make the chicken tender.
    For those who don’t drink alcohol, not to worry, the alcohol evaporates as it starts cooking.
  • Cut the tomatoes lengthwise and put aside.
  • Cut the potatoes into cubes, and put aside.
  • Turn the stove on and continue to cook the chicken in medium heat add the potatoes, tomatoes, garlic and Maggie seasoning.
  • Let it cook for about 30 minutes on low heat. If the liquid starts to evaporate you can add 1 cup of water and make sure you keep stirring.
  • Turn off the stove.
  • Add the cilantro.
  • Cut the limes into wedges and put aside.
  • In a separate bowl, rinse the rice.
    Side note: I like to use Thai rice.
  • For every cup of rice, use 1 cup of water.
  • Add 2 tbsp of olive oil.
  • Add salt and fresh garlic.
  • Boil it on high heat. Once it is boiling put a lid on it and turn it to medium-low for about 20 minutes.
  • Once the rice is done, I like to fluff it with a fork and let it sit.
  • When you’re ready to serve put the rice into a bowl, add the stew, add the fresh-cut green onions, 2 slices of avocado and the fresh-cut lime.

This chicken stew is perfect to it’s great to share with friends or just to have on days you are missing home. So grab your favorite blanket and cuddle up with this stew. Buen apetito.