macaroni, potato and chicken stew

My mom’s macaroni and potato chicken stew

A dish beloved by my sisters, sons and nephews. What can you say about it when you see three generations enjoying this simple recipe?

Use as much olive oil as your conscience allows you. It brings everything together.

  • Half a chicken cut in bit sized pieces (for a big mouth, if you ask)
  • An onion, finely diced
  • 1/2 cup macaroni
  • 2 medium floury potatoes, cubed
  • A mild flavored olive oil
  1. Brown chicken pieces in olive oil. How dark should it be? If in doubt, give it another 5 minutes.
  2. When the meat is nicely browned, add the onion and let it cook until it darkens.
  3. Add water until it almost covers the chicken and cook for 30 minutes. Add salt.
  4. Add potatoes and cook for another 5-10 minutes (the time depends on the potatoes you use).
  5. Finish the dish adding macaroni, covering the pot, cooking for another minute or two and let it stand for another 10.

The trick here is to add the right amount of water so we do not end up with a watery sauce. It should be thickish and with just the right amount to make it whole instead of just a mix of ingredients with no character. Pasta and potatoes do not always soak up the same amount of water. You should adjust to what you use.

 

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