Easy dinner recipes: Comforting stews for rich, slow-roasted warmth

Sometimes, nothing beats a simple one-dish meal like stew. Check out these simple chicken stew ideas:

Massaman curry with chicken: Bright and fresh and mildly spicy, Cholada Thai’s homemade Massaman curry paste marries perfectly with sweet coconut milk in this rich, slow-simmered chicken stew that comes together in about an hour.

Pollo al Colmao: Cuban institution El Colmao credits this recipe to “old grandpa Eduardo Sousa.” The specialty features tender, slow-cooked chicken stewed in a Creole-style tomato sauce dotted with green olives and peas and spiced with chile powder.

RECIPES: 99 easy dinner ideas in about an hour or less

Tuscan chicken stew: Chicken thighs are braised with white beans in a light tomato sauce, the stew finished with fresh spinach and lots of grated Parmigiano-Reggiano. Best of all? The whole meal comes together in about an hour.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

MORE RECIPES: 99 ADDITIONAL easy dinner ideas in about an hour or less

MASSAMAN CURRY WITH CHICKEN

Total time: 1 hour

Servings:

4

Note:

Adapted from Cholada Thai Cuisine in Thousand Oaks. The restaurant uses Mae Ploy brand coconut milk, which is generally available at Thai and Asian markets, as well as well-stocked Asian sections of select supermarkets. Lemongrass, galangal, kaffir lime leaves and shrimp paste are generally available at Thai and Asian markets.

Massaman curry paste

1 teaspoon coriander seeds

1 1/2 teaspoons cumin seeds

1 1/2 teaspoons cardamom seeds

1 1/2 teaspoons grated nutmeg

1 1/2 teaspoons ground clove

10 dried Thai chiles, chopped (seed the chiles for less heat)

1 to 2 cloves garlic, chopped

4 ounces shallots (from 3 to 4 whole), peeled and chopped

2 ounces lemongrass (about 1/2 stalk), trimmed and chopped

1 thumb-size piece galangal, peeled and chopped

3/4 teaspoon chopped kaffir lime leaves

1 1/2 tablespoons shrimp paste

1. Toast the coriander and cumin seeds: In a small sauté pan, toast the seeds over medium heat until aromatic, 2 to 3 minutes. Shake the pan frequently to keep the seeds from burning on any sides. Remove from heat and grind the seeds, along with the cardamom seeds, in a spice grinder, coffee mill or using a mortar and pestle.

2. Transfer the ground seeds to a mortar and pestle or a food processor. Add the nutmeg, clove, chiles, garlic, shallot, lemongrass, galangal and kaffir lime leaves. Pound the ingredients until finely pulverized with no visible chile pieces. Add the shrimp paste and mash to combine. (If using a food processor, drizzle in a little water as needed to purée the ingredients to a paste.) This makes about 1¼ cups curry paste, more than is needed for the recipe. The paste can be made up to 2 weeks in advance, covered and refrigerated until needed.

Massaman curry with chicken assembly

1 tablespoon oil (soybean, peanut or corn oil)

3 to 4 tablespoons Massaman curry paste

1 (19-ounce) can coconut milk (unshaken so the cream rises to the top), divided

1 boiling potato, cut into 1-inch cubes

1 pound boneless, skinless chicken breast, cut into bite-size cubes

1 cup whole raw peanuts

1 tomato, cut into 1-inch cubes

2 teaspoons sugar

2 tablespoons fish sauce

1. In a large, heavy-bottom saucepan, heat the oil over medium heat until hot. Stir in the curry paste. Cook the curry paste, stirring frequently, until aromatic, 1 to 2 minutes.

2. Stir in the coconut cream (the thicker liquid at the top of the can). Simmer until the oil separates, 2 to 3 minutes.

3. Stir in the potato and cook, stirring frequently, until the potatoes just begin to soften, 7 to 10 minutes. Stir in the chicken and cook, stirring frequently, until the chicken cubes turn opaque on the outside, about 3 minutes.

4. Stir in the peanuts and tomato and remaining coconut milk. Simmer for a few minutes to marry the flavors.

5. Stir in the sugar and fish sauce. Simmer, stirring frequently, until the mixture darkens and the oil rises to the top, 15 to 20 minutes. If the sauce begins to thicken too much, stir in a little water as needed.

6. Remove from heat and serve immediately.

Each serving: 697 calories; 37 grams protein; 25 grams carbohydrates; 6 grams fiber; 53 grams fat; 30 grams saturated fat; 63 mg cholesterol; 6 grams sugar; 858 mg sodium.

POLLO AL COLMAO

Total time: 1 1/2 hours

Servings: 6 to 8

Note: Adapted from El Colmao. The restaurant serves the chicken with rice and black beans.

2 tablespoons plus 2 teaspoons vegetable oil, divided

1/2 large onion, sliced thinly into half-rings, plus 1 large onion, chopped, divided

3 cloves garlic, thinly sliced

3 pounds chicken pieces

1 3/4 teaspoons salt, divided

1/2 teaspoon white pepper, divided

3/4 cup dry white wine, divided

1 tomato, seeded and chopped

1 (15-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1/4 cup sweet peas

1 teaspoon paprika

1/4 cup chile powder (type can vary, use heat to taste)

1 cup pitted whole green olives, or to taste

1. Heat the oven to 350 degrees.

2. In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes. Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.

3. Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven. Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.

4. Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.

5. To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.

6. Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.

7. Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.

Each of 8 servings: 340 calories; 29 grams protein; 14 grams carbohydrates; 4 grams fiber; 17 grams fat; 4 grams saturated fat; 82 mg cholesterol; 7 grams sugar; 1,144 mg sodium.

TUSCAN CHICKEN STEW
Total time: About 1 hour

Servings: 4

Note: Adapted from Food Network Kitchens’ “How to Boil Water.”

1 onion

4 cloves garlic

1 (15-ounce) can cannellini or Great Northern beans

8 bone-in skinless chicken thighs (about 3 pounds)

Kosher salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

Pinch crushed red pepper flakes

1 large sprig rosemary or 1 teaspoon dried Italian seasoning

1 tablespoon tomato paste

1/2 cup dry red wine

1 (14-ounce) can chopped tomatoes

3/4 cup chicken broth

1 small head escarole or 4 cups baby spinach leaves (about 8 ounces)

1/2 cup freshly grated pecorino or Parmesan cheese (about 1 ounce)

1. Chop the onion; smash and peel the garlic. Rinse and drain the beans in a colander or strainer.

2. Heat a Dutch oven over medium-high heat. Pat the chicken dry with paper towels and season all over with salt and black pepper. Add the oil to the Dutch oven. When the oil is hot, add the chicken skinned (rounded) sides down, and brown, in batches if necessary, about 4 minutes per side. Transfer to a platter when done.

3. When all of the chicken has been browned, reduce the heat to medium, add the onion, garlic, red pepper flakes and herbs; cook, stirring until the onions are slightly soft, about 5 minutes. Stir in the tomato paste and cook until brick red, about 1 minute. Add the wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Bring to a boil and cook until syrupy, about 1 minute.

4. Add the beans, tomatoes and chicken broth, and bring to a boil. Nestle the chicken pieces in the stew, adding to the pan any collected juices from the plate. Simmer the stew, uncovered, until the chicken is cooked through, about 20 minutes.

5. Trim the escarole and tear the leaves into bite-size pieces. (If you’re using baby spinach, there’s no need to do this.) Wash the escarole or spinach and drain. Add the greens to the stew, cooking only until wilted, about 4 minutes. Stir in the cheese and season with salt and black pepper to taste. Serve in shallow bowls.

Each serving: 642 calories; 55 grams protein; 24 grams carbohydrates; 7 grams fiber; 32 grams fat; 8 grams saturated fat; 179 mg cholesterol; 5 grams sugar; 650 mg sodium.

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