Stews

🇺🇸United States

Chicken Sauce Piquante

A Louisiana stew of chicken in a dark, spicy tomato gravy thickened with roux, served over rice.

🇦🇼Aruba

Chicken Stew

Galina Stoba

Galina stoba; a traditional Aruban chicken stew; chicken slow-cooked with potatoes, onions, garlic, tomatoes, and spices; a staple of Aruban cuisine; served with white rice and beans (arroz moro) or funchi; a hearty, comforting dish; a feature of everyday Aruban meals

🇪🇷Eritrea

Chicken Stew Firfir

Dorho Tsebhi Firfir

Eritrean dish of shredded injera soaked in leftover dorho tsebhi (chicken stew) sauce; the rich berbere sauce penetrates the torn flatbread; a resourceful way to use leftovers; served with hard-boiled eggs.

🇬🇺Guam

Chicken Tinaktak

Tinaktak

Chicken tinaktak finely chops meat and simmers it in coconut milk with green beans or other vegetables until creamy.

🇨🇱Chile

Chicken with Peas

Pollo arvejado

Chicken stewed with green peas in tomato sauce, a comforting Chilean home-cooked dish, tender and creamy.

🇺🇸United States

Chicken à la King

A creamy dish of diced chicken, mushrooms, and pimentos in a sherry-laced white sauce, served over toast or puff pastry.

🇯🇵Japan

Chikuzenni

筑前煮

Chikuzenni, root vegetables and chicken simmered in dashi and soy, is a named Japanese dish with a fixed place in New Year osechi and in home cooking.

🇲🇽Oaxaca, Mexico

Chileajo

An Oaxacan pork stew of tender meat in a thick garlic-forward sauce made with toasted guajillo, ancho, and regional chiles, tomato, herbs, and warm spices.

🇺🇸United States

Chili con Carne

A thick, spicy stew of beef, chiles, tomatoes, and often beans — Texas's official state dish.

🇺🇸United States

Chitterlings

Slow-simmered pig intestines, cleaned and boiled for hours, a soul-food tradition especially at the holidays.

🇻🇪Maracaibo, Venezuela

Chivo en Coco

Goat stewed in coconut milk with papelón, onion and pepper until the sauce thickens and turns sweet-savoury — a Zulia and Falcón dish.

🇩🇴Cibao, Dominican Republic

Chivo Liniero

Goat stewed in the La Línea tradition with oregano, garlic and chile; the same dish ranges from mild to notably picante.

🇧🇬Bulgaria

Chomlek

Чомлек

Beef and whole small onions stewed slowly in red wine and bay until the onions collapse into the sauce.

🇪🇸Granada, Spain

Choto al ajillo

Choto al ajillo is a Granada young-goat dish cooked with garlic, olive oil, and herbs until the meat is tender.

🇩🇿Algeria

Chtitha

الشطيطحة

Meat, liver or beans cooked in a red sauce built on paprika, garlic, tomato purée and a great deal of oil.

🇨🇱Chile

Chupe de Jaiba

A Chilean baked crab chowder with bread, cream, cheese and shellfish from the coast.

🇦🇷Argentina

Chupín de Pescado

A fish stew from the Entre Ríos region, made with surubí or patí fillets simmered with potatoes, tomatoes, peppers, carrots, garlic, wine, and herbs. Served hot with parsley.

🇵🇪Puno, Peru

Chuño Cola

A Puno highland stew thickened with chuño and served as sustaining Andean fare.

🇦🇷Patagonia, Argentina

Ciervo Patagónico

Patagonian red deer, grilled or braised, a lean and gamey meat from the Andean foothills. Often served with berry sauces and red wine in regional restaurants.

🇺🇸Cincinnati, United States

Cincinnati Chili

A Greek-influenced chili of finely ground beef and warm spices (cinnamon, clove), served over spaghetti with beans, onions, and cheese.

🇮🇹Tuscany, Italy

Cinghiale in dolceforte

In Tuscany, Cinghiale in dolceforte is wild boar stewed with red wine, spices, and a sweet-sour sauce.

🇮🇹Tuscany, Italy

Cinghiale in umido

In Tuscany, Cinghiale in umido is wild boar stewed with red wine, tomato, onion, juniper, and herbs.

🇺🇸San Francisco, United States

Cioppino

A San Francisco fisherman's stew of Dungeness crab, clams, shrimp, and fish in a tomato-wine broth.

🇫🇷France

Clapassade

Clapassade is a southern French lamb stew cooked with onions, herbs, and olives into a thick savory sauce.

🇷🇴Cluj-Napoca, Romania

Cluj Layered Cabbage

Varză à la Cluj

Layers of soured cabbage, minced pork, rice and smoked bacon baked in a dish and served with sour cream.

🇲🇽Yucatán Peninsula, Mexico

Cochinita Pibil

Yucatecan pulled pork slow-cooked in citrus and achiote, then wrapped in banana leaves until fall-apart tender and deeply red.

🇨🇴Boyacá, Colombia

Cocido Boyacense

A Boyacá stew of beef, pork, chicken, potatoes, corn, and vegetables, slow-cooked in a clay pot. A rustic, hearty highland meal for cold weather.

🇪🇸Castile and León, Spain

Cocido maragato

Cocido Maragato is a Castile and León stew of chickpeas, vegetables, and assorted meats simmered together.

🇪🇸Cantabria, Spain

Cocido pasiego

Cocido Pasiego is a Cantabrian chickpea stew with sheep meat, bread, greens, onion, carrot, and leek, cooked until the meat is tender.

🇮🇩Central Java, Indonesia

Coconut Chicken Stew

Opor Ayam

Javanese chicken stew in coconut milk with aromatic spices, traditional Eid al-Fitr dish.

🇮🇹Rome, Italy

Coda alla Vaccinara

Roman oxtail stewed long with celery, tomato, wine, and a hint of cocoa and pine nuts. The most refined of the quinto quarto dishes.

🇬🇫French Guiana

Colombo Guyanais

A slow-simmered stew of chicken, pork, goat, or fish with colombo spice blend (turmeric, coriander, cumin, mustard), potatoes, green beans, and vegetables; different from Martinique colombo; a Creole nationwide dish of French Guiana.

🇸🇸South Sudan

Combo

South Sudanese stew of spinach, peanut butter, and tomatoes; often enriched with beef or goat meat; peanuts are a staple crop and appear in soups, stews, and sauces; a hearty, earthy dish served with kisra or asida.

🇨🇻Cape Verde

Conch

Búzio Cabra

Sea snail (bubonian conch, Persististrombus latus) stewed or grilled, a seafood specialty of the Cape Verdean coast.

🇸🇽Sint Maarten

Conch and Dumplings

Karkó & Dumplings

The national dish of Dutch Sint Maarten; tenderized conch (large sea snail) pressure-cooked with flour dumplings, herbs, spices, tomato, and onions until it forms a thick gravy; served with rice, vegetables, and johnny cakes

🇬🇵Guadeloupe

Conch Fricassee

Lambi Fricassé

Conch (lambi) cooked in a spicy Creole sauce; a Guadeloupean seafood specialty; conch fricassée is a traditional dish; the lambi fricassé that is a Guadeloupean classic.