– 1 whole chicken, cut into pieces
– 2 carrots, peeled and sliced
– 1 large onion, chopped
– 3 potatoes, peeled and cubed
– 2 cups pumpkin, cut into chunks
– 3 cloves of garlic, minced
– 1 cup peas
– 1 red bell pepper, sliced
– 2 tomatoes, chopped
– 2 cups chicken broth
– 1 cup white wine
– Olive oil
– Salt and pepper to taste
– Fresh herbs like thyme and rosemary


1. **Prepare the La Chamba Clay Pot:**
– Soak the clay pot in water for at least 30 minutes before use to prevent cracking during cooking.

2. **Brown the Chicken:**
– In the clay pot, heat some olive oil over medium heat.
– Season the chicken pieces with salt and pepper, then brown each side in the pot until golden. Remove the chicken and set aside.

3. **Sauté Vegetables:**
– In the same pot, add a bit more oil if needed.
– Sauté the onion and garlic until golden. Then, add carrots, potatoes, pumpkin, peas, and red bell pepper. Cook for a few minutes.

4. **Deglaze and Cook:**
– Pour white wine into the pot to deglaze, scraping off the golden bits from the bottom.
– Return the chicken to the pot and add tomatoes, chicken broth, and fresh herbs.
– Bring the mixture to a boil, then reduce the heat to low. Cover the pot with the lid and simmer for about 1.5 to 2 hours until the chicken is tender and flavors meld.

5. **Serve:**
– Adjust seasoning with salt and pepper as needed.
– Serve the hot chicken stew directly from the La Chamba Clay Pot. Pair it with rice, fresh bread, or your favorite sides.

Enjoy this comforting chicken stew prepared with authentic La Chamba Clay Pot!

Leave a Reply

Your email address will not be published.