Chicken for stewing

Stewing chicken is one of the most commonly used varieties of chicken in home and traditional cooking for preparing stews and braises. It generally refers to chicken pieces that often include thighs, legs, and sometimes bone-in parts, which are ideal for slow, prolonged cooking that allows for the extraction of intense and juicy flavors.

Stewing chicken has its origins in the domestication of chickens, which dates back thousands of years in Asia and has spread throughout the world, becoming a staple food in various culinary cultures. In Latin America, it is very popular for its versatility and its ability to absorb spices and sauces, forming the base of countless traditional recipes.

This type of chicken is especially valued for its high-quality protein content, low level of saturated fats (especially if the skin is removed), and its contribution of B vitamins, iron, and zinc, which are essential for a balanced diet.

In different Spanish-speaking countries in Latin America, stewing chicken may also be known by synonyms such as braising chicken, soup chicken, or simply cut-up chicken. In some places, it is called bone-in chicken to distinguish it from boneless chicken or breast.

This ingredient is fundamental for recipes that require prolonged cooking and deep flavors, such as traditional stews, soups, braises, and casseroles, where the chicken provides texture, flavor, and substance to the dish.