Everything about Alabama chicken stew is made for comfort: It starts with a slow-simmered, homemade stock to build a robust and savory base of flavor. Making homemade stock really makes this dish a hit. You could use store-bought stock, but we promise, it’s worth your time. The luscious mouthfeel you only get from whole chicken stick is second to none. Plus, the freshness of the aromatics creates a wonderful bouquet to help the rest of the stew shine.
A mix of tomato puree and hand-crushed, peeled tomatoes makes for a thickened stew instead of a brothy soup. The sweetness of the corn complements the acidity of the canned tomatoes while balancing out its flavor. Potatoes add a plentiful bit of starchy and are super tender after simmering. This is a great stew to make when you know you need a few days of leftovers, or when you have a big family gathering and need something comforting for all.
Tips From The Test Kitchen
- When making homemade stock, it’s best to keep it simple and not overly season the stock. Again the point is to be able to use the stock across a variety of recipes.
- Store leftovers in airtight containers up to five days in the refrigerator.
- Freeze leftovers in airtight containers for up to three months.
- You can use a pressure cooker to speed up the cooking process for the stock.
- Serve with crackers, crusty bread, or over rice.
- Substitute with turkey breasts or leg if you have it or prefer it over chicken.
Editor’s Note: This recipe was developed by Amanda Stanfield; the headnote was written by Kimberly Holland.
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