Soups & Stews > Gluten-Free Soups & Stews > Gluten-Free Thickening Techniques > Using Cornstarch or Arrowroot

Gluten-Free Chicken Stew (Arrowroot Thickened)

A hearty and flavorful gluten-free chicken stew, thickened using arrowroot powder. This stew is packed with vegetables and tender chicken, making it a perfect comfort food for any occasion.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6-8
Ingredients
  • 1.5 lbs Boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons Olive oil
  • 1 large Yellow onion, chopped
  • 2 medium Carrots, peeled and sliced
  • 2 stalks Celery, chopped
  • 3 cloves Garlic, minced
  • 6 cups Chicken broth
  • 2 medium Russet potatoes, peeled and cubed
  • 1 cup Frozen peas
  • 2 tablespoons Arrowroot powder
  • 2 tablespoons Cold water
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Dried rosemary
  • 1 Bay leaf
  • To taste Salt
  • To taste Black pepper

Sear the Chicken

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper. Sear the chicken in batches until browned on all sides. Remove chicken from the pot and set aside.

Sauté Vegetables

Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

Add Broth and Potatoes

Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Add cubed potatoes, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil, then reduce heat to a simmer.

Return Chicken to Pot

Return the seared chicken to the pot. Cover and let the stew simmer for about 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.

Prepare Arrowroot Slurry

In a small bowl, whisk together arrowroot powder and cold water until smooth. This is your arrowroot slurry.

Thicken the Stew

Slowly pour the arrowroot slurry into the simmering stew, stirring constantly to prevent lumps from forming. Continue to stir until the stew thickens to your desired consistency, about 1-2 minutes.

Add Peas and Serve

Stir in frozen peas and cook for another minute or two until heated through. Remove the bay leaf. Season with additional salt and pepper to taste. Ladle the stew into bowls and serve hot. Garnish with fresh parsley if desired.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 90-110kcal, Carbohydrates: 8-12g, Protein: 8-10g, Fat: 3-5g (Values are estimates and will vary based on specific ingredients used).

Other Considerations for Nutrition

Using skinless chicken thighs helps reduce the fat content of the stew. Adding more vegetables increases the fiber content and provides additional vitamins and minerals. Sodium content can be adjusted by using low-sodium chicken broth and controlling the amount of salt added.

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FAQ

  • Can I use cornstarch instead of arrowroot powder?

    Yes, you can substitute cornstarch for arrowroot powder in a 1:1 ratio. The thickening effect will be similar, but arrowroot powder tends to produce a clearer sauce.
  • Can I add other vegetables to this stew?

    Absolutely! Feel free to add other vegetables like parsnips, turnips, or mushrooms to this stew. Adjust the cooking time as needed to ensure all vegetables are tender.
  • Can I make this stew in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sear the chicken and sauté the vegetables as directed. Then, transfer everything to the slow cooker, add the broth and seasonings (except the arrowroot slurry). Cook on low for 6-8 hours or on high for 3-4 hours. During the last 30 minutes, stir in the arrowroot slurry (prepared as directed) to thicken the stew.