No ImageChicken Stew with Coriander, Cilantro, and Chard

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  1. Laura

    Loved this recipe, Elise. I would comment, though, that the preparation time is much more than 15 minutes. (It took me nearly 15 minutes to chop all the cilantro.)

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  2. Evie

    Made this for dinner tonight. It turned out more of a soup than stew,. But I used less chicken and chard as I was making it for just two people. It filled the house with fantastic aromas and taste absolutely fabulous. Thanks for the recipe.


  3. Whitney

    I have been eyeing this recipe for some time now…I am so glad I decided to make it! It is one of the most delicious soups/stews I have ever tasted.

    I have only one question about it. How did you keep your swiss chard so bright green? Mine turned a very drab olive color after simmering in the broth (not that it affected the taste!). Just curious for presentation purposes. Thanks!


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  4. Stacey

    Thank you so much for this recipe. Made it today, precisely as written, for my husband who generally does not consider soup to be real food. It is heavenly, the best soup we’ve ever had. I was scared by the amount of chard as I was adding it, but it took on the wonderful, buttery flavor of the broth, and we couldn’t get enough of it. The complexity of the flavors was so unexpected. This will be my new ‘go-to’ broth recipe for sure. Definitely inspired to purchase Aida’s book and can’t wait to try other dishes!


  5. Brianna

    I made this recipe last night, and both my husband and I loved it. I stayed almost exactly true to the recipe (though I had to sub green onions for the final 1/2 red onion, out of necessity) and the flavors were deliciously complex and warming. This is most definitely weekend cooking, and I’d suggest that the total prep/cook time is underestimated. This recipe took me more than 2 hours, even with some prep help. I’ll be making this again for sure! Thanks so much for sharing the recipe.

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