Chicken and Sparerib Stew Recipe

Name: Chicken and Sparerib Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 pound pork spareribs or baby back ribs, hacked into 2-inch pieces, fat trimmed; Kosher or sea salt; Freshly ground pepper; 3/4 cup chicken broth; One 3- to 3 1/2-pound chicken; About 1/4 pound pancetta, cut into 3/4-inch slices, then into 3/4-inch cubes; 1 medium carrot, peeled and finely chopped; 4 garlic cloves, minced; 1 medium onion, finely chopped; 4 tablespoons minced fresh parsley; 1/2 pound small new potatoes, about 2 inches in diameter, peeled and cut in halves; 1/2 cup fresh or frozen peas; 1/4 teaspoon cumin, preferably freshly ground; 1/8 teaspoon crumbled thread saffron

Servings: persons

2 tablespoons olive oil
1 pound pork spareribs or baby back ribs, hacked into 2-inch pieces, fat trimmed
Kosher or sea salt
Freshly ground pepper
3/4 cup chicken broth
One 3- to 3 1/2-pound chicken
About 1/4 pound pancetta, cut into 3/4-inch slices, then into 3/4-inch cubes
1 medium carrot, peeled and finely chopped
4 garlic cloves, minced
1 medium onion, finely chopped
4 tablespoons minced fresh parsley
1/2 pound small new potatoes, about 2 inches in diameter, peeled and cut in halves
1/2 cup fresh or frozen peas
1/4 teaspoon cumin, preferably freshly ground
1/8 teaspoon crumbled thread saffron

1
In a shallow casserole, heat 1 tablespoon of the oil and saute the pork ribs until browned, sprinkling with salt and pepper as they cook.
2
Stir in the broth and 1/3 cup water.
3
Bring to a boil, cover, and simmer for 1 hour (this can be done in advance).
4
Meanwhile, cut the chicken into small serving pieces.
5
Detach the wings and legs, hack off the bony ends of the legs, cut off and discard the wing tips, and divide each wing into 2 parts.
6
With kitchen shears, divide the breast and each thigh into 4 pieces.
7
Sprinkle with salt and let sit at room temperature.
8
Remove the ribs to a warm platter and measure the broth to 1 1/2 cups, adding water if there is less.
9
Skim off the fat that rises to the surface.
10
Reserve the ribs and broth and wipe out the casserole.
11
Heat the remaining tablespoon oil in the casserole and brown the chicken and pancetta, turning once.
12
Add the carrot, garlic, onion, and parsley and saute until the vegetables are softened.
13
Add the reserved ribs and broth and the potatoes to the casserole.
14
Bring to a boil, cover, and simmer for 25 minutes.
15
Stir in the peas, cumin, saffron, and salt and pepper to taste.
16
Cover and continue cooking for 15 minutes more.
17
Serve.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound pork spareribs or baby back ribs, hacked into 2-inch pieces, fat trimmed, Kosher or sea salt, Freshly ground pepper, and more.

Yes, Chicken and Sparerib Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Sparerib Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions