Chicken Stew with Carrots and Potatoes

Official MAGGI®
Chicken Stew with Carrots and Potatoes
10 min
1 hr
Makes 16 servings

The Secret Ingredient


  • 1/4 cup olive oil
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup chopped cilantro
  • 2 cloves garlic, chopped
  • 1 can (14 ounces) diced tomatoes, undrained
  • 1/2 cup sliced olives (optional)
  • 6 Maggi® Chicken Flavor Hard Bouillon Tablets
  • 4 pounds bone-in chicken pieces (thighs, legs, breasts, wings)
  • 1 1/2 pounds baby Yukon gold potatoes, cut in half
  • 3 large carrots, sliced into 1/4-inch-thick slices
  • 2 cups water
  • 1 1/4 cups dry red wine
  • 1 can (16 ounces) tomato sauce
  • 4 bay leaves
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 5 cups dry long-grain rice

Make It

Step 1

Heat olive oil in a large pot over medium-high heat. Add onion, bell pepper, cilantro and garlic. Cook, stirring frequently, until onion is translucent. Add half a can diced tomatoes, olives and 2 bouillon tablets; cook for 5 minutes.

Step 2

Add chicken pieces, potatoes, carrots, water, wine, tomato sauce, remaining diced tomatoes, bay leaves, cumin and pepper. Bring to a boil.

Step 3

Reduce heat to low; cover. Cook for 30 to 45 minutes or until chicken and vegetables are tender. For a thicker consistency, remove lid for last 15 minutes to allow some liquid to evaporate.

Step 4

Prepare rice according to package directions, adding 4 bouillon tablets to water.

Step 5

Serve chicken and sauce over rice.