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.
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
- 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.
- In the same pot, add the onions and garlic. Sauté until the onions are translucent.
- Add the carrots and bell pepper, and cook for a few minutes.
- Stir in the paprika, cumin, coriander, and cayenne pepper. Cook for another minute to toast the spices.
- Return the chicken to the pot and add the potatoes, diced tomatoes, and chicken broth. Season with salt and pepper.
- 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.
- 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