Shurpa (spiced Chicken And Potato Stew)

Shurpa is a traditional Uzbek stew that is hearty, flavorful, and perfect for warming up on a cold day. This spiced chicken and potato stew is packed with aromatic spices and tender chunks of chicken and potatoes, making it a comforting and satisfying meal.

Shurpa (spiced Chicken And Potato Stew)

Ingredients

  • 1.5 lbs chicken, cut into pieces
  • 3 large potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 1 bell pepper, chopped
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat some oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.
  2. In the same pot, add the onions and garlic. Sauté until the onions are translucent.
  3. Add the carrots and bell pepper, and cook for a few minutes.
  4. Stir in the paprika, cumin, coriander, and cayenne pepper. Cook for another minute to toast the spices.
  5. Return the chicken to the pot and add the potatoes, diced tomatoes, and chicken broth. Season with salt and pepper.
  6. Bring the stew to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the chicken is cooked through and the potatoes are tender.
  7. Adjust the seasoning if needed, then serve the shurpa hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
12g

Supplies

Large pot Cutting board Knife Wooden spoon Measuring spoons

Tools

Stovetop

Serving suggestions

Serve the shurpa with warm crusty bread or over a bed of steamed rice for a complete and satisfying meal.

Tips & tricks

For extra flavor, you can add a squeeze of lemon juice or a dollop of sour cream to each serving of shurpa.

Cost

$15