This creamy chicken stew is pure comfort in a bowl—tender chicken, buttery potatoes, mushrooms, and bell peppers simmered in a rich, creamy sauce that’s perfect with rice. Made with simple pantry ingredients and cooked the easy Pinoy way, this dish is ideal for busy days, family dinners, or when you’re craving something warm and satisfying. I’m sure you are going to love the dish specially if you are fond of eating chicken.
Creamy Chicken Stew: A Comfort Dish Rooted in Family Memories
The first time I cooked creamy chicken stew on my own, I wasn’t trying to impress anyone. I just wanted something warm, filling, and familiar after a long day. This dish always reminded me of Sunday lunches at my uncle Renato’s house in Bulacan, where the rice cooker was never turned off and the ulam was always something saucy. He liked dishes you could pour generously over rice, and this creamy chicken stew was one of his quiet favorites.
Back then, I didn’t realize how simple it was. I only knew it tasted comforting, like something you’d eat slowly while listening to old stories at the table. Years later, I tried recreating it in my own kitchen, borrowing techniques from relatives and adjusting based on what I had on hand, much like how Filipino home cooking usually works.
Why Creamy Chicken Stew Feels So Familiar
Although there’s no single “official” version, creamy chicken stew fits perfectly into the Filipino way of cooking. We love stews, we love sauces, and we especially love anything that pairs well with rice. This dish feels like a cousin of chicken afritada or caldereta, but softer and richer because of the cream.
My sister Liza once cooked a similar dish after coming home from Baguio. She said the cold weather made her crave something creamy, so she added evaporated milk to a basic chicken stew. That small tweak made a big difference. Creamy sauces coat the ingredients, making every bite feel more satisfying without needing fancy spices.
Preparing the Chicken the Pinoy Way
Seasoning the chicken early may seem like a small step, but it matters. My uncle Renato always said that meat should taste good on its own before anything else is added. Salt and pepper help bring out the natural flavor of the chicken, so even after simmering, it doesn’t taste bland.
Cutting the chicken into serving pieces also helps it cook evenly. For beginners, this makes timing easier because smaller pieces become tender faster and absorb the sauce better, which is important when cooking creamy chicken stew at home.
Why Frying the Potatoes First Makes a Difference
This technique came from my cousin Marco, who learned it from his mother-in-law in Pampanga. Frying the potatoes before adding them to the stew helps them hold their shape. When potatoes go straight into liquid, they tend to break apart and make the sauce too thick.
Lightly browning them creates a thin crust, which slows down how much liquid they absorb later. This keeps the potatoes tender but intact, giving the stew a better texture and a more appetizing look.
Building Flavor Through Sautéing
The smell of garlic and onion sautéing in oil is the start of many Filipino dishes, and this one is no exception. Adding patis early deepens the flavor. When fish sauce simmers briefly, it loses its sharpness and turns savory instead of salty.
Mushrooms are added next to bring out their earthy taste. Letting them brown slightly helps release their natural umami, which makes the creamy sauce taste richer without extra seasoning. Bell peppers are added for a mild sweetness and a bit of color, making the dish feel more balanced.
Simmering for Tender Chicken and Rich Sauce
Once water and chicken cube are added, covering the pan and letting everything simmer gently is key. Simmering allows the chicken to soften without drying out. High heat might cook it faster, but it often makes the meat tough.
This slow simmer is what transforms simple ingredients into a comforting creamy chicken stew. It gives time for the flavors to come together, something Filipino home cooks value even when recipes are simple.
Creamy Chicken Stew and the Final Touches
Adding evaporated milk and all-purpose cream near the end keeps them from curdling. My aunt Celia always warned me not to rush this step. Dairy added too early can separate, especially over high heat. Gentle stirring and low heat help create a smooth, creamy sauce that coats the chicken and vegetables evenly.
When the fried potatoes go back into the pan, they finish cooking while soaking up just enough sauce. This is when the dish truly comes together and starts to smell like something you’d serve proudly at the table.
A Dish Made for Sharing
Creamy chicken stew isn’t fancy food, but it’s honest. It’s the kind of dish you cook when you want everyone to eat well and feel full. For beginners, it’s forgiving and flexible. You can adjust the creaminess, add more vegetables, or tweak the seasoning to your taste.
Every time I cook this dish, I’m reminded of family kitchens, borrowed techniques, and meals that didn’t need much explaining. Just rice, a ladle, and people ready to eat.
How to Cook Creamy Chicken Stew
Ingredients
- 1 kilo chicken cut into serving pieces
- salt and pepper to taste
- 1 pc medium potato
- 1 pc bell pepper
- 1 can sliced mushroom
- 4 cloves garlic
- 1 pc onion
- 1 pc Knorr chicken cube
- 3/4 cup evaporated milk
- 1/2 cup all-purpose cream
- 1 Tbsp. patis
Instructions
How to Cook Creamy Chicken Stew
- Chop chicken into serving pieces. Season with salt and pepper then mix.
- Fry the cubed potatoes until brown. Set aside.
- In an empty pan, heat cooking oil and saute garlic and onion until fragrant. Add patis and simmer for a minute.
- Add the canned mushroom and stir until slightly brown. Add bell pepper and chicken and stir for a minute.
- Add water and chicken cube then cover. Simmer until tender.
- Add potatoes, evaporated milk and all-purpose cream. Stir and simmer for a few minutes until potatoes are tender.
- Turn off heat and serve hot. Enjoy!
Video
Notes
Season the Chicken Before Cooking
Seasoning the chicken with salt and pepper before it hits the pan helps build flavor from the inside. This step ensures the meat stays tasty even after simmering in liquid. Skipping early seasoning often leads to a stew that tastes flat no matter how creamy the sauce is.Fry the Potatoes Lightly
Lightly frying the potatoes before adding them to the stew helps them keep their shape. This prevents them from breaking down and turning the sauce too thick or starchy. The slight browning also adds a subtle depth that improves the overall taste.Add the Cream at Low Heat
Always lower the heat before adding evaporated milk and all-purpose cream. High heat can cause dairy to separate, affecting both texture and appearance. Gentle heat keeps the creamy chicken stew smooth and rich until serving.
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