The Best Chicken and Potato Nimono Recipe for Cozy, Flavorful Meals

Anna

Sharing stories, traditions, and flavors

The comforting aroma of simmered chicken and tender potatoes always brings me straight to my grandmother’s kitchen. Chicken and Potato Nimono is one of those dishes that feels like a warm hug in a bowl—simple, satisfying, and full of subtle, savory flavors. What I love most is how effortlessly the ingredients meld together, creating a dish that’s both hearty and elegant without requiring hours of work. Whether you’re craving a taste of homemade comfort or aiming to impress guests with authentic Japanese flair, this nimono recipe hits the sweet spot between easy and extraordinary. Let me show you how to transform everyday pantry staples into a soul-soothing meal perfect for any night of the week.

Why choose Chicken and Potato Nimono?

Comforting Simplicity: This recipe combines tender chicken and soft potatoes in a gentle simmer that’s easy to master. Authentic Flavor: The umami-rich broth brings a subtle, savory depth inspired by traditional Japanese cooking. Time-Saving: Ready in under an hour, it’s perfect for busy weeknights. Versatile Meal: Serve it as a cozy main or alongside steamed rice and pickles for a complete feast. Crowd-Pleaser: Its hearty warmth and balanced flavors make it a hit with family and guests alike.

Chicken and Potato Nimono Ingredients

For the Nimono Base

Chicken thighs – Choose bone-in for richer flavor and tender meat that soaks up the broth beautifully.
Potatoes – Use waxy potatoes to hold shape during simmering and absorb the savory broth.
Dashi stock – This umami-rich Japanese broth forms the flavorful foundation for our Chicken and Potato Nimono.
Soy sauce – Adds deep, salty notes that balance the sweetness of other ingredients perfectly.
Mirin – A sweet rice wine that gives the dish its signature mild sweetness and glossy finish.
Sake – Helps tenderize the chicken and adds gentle complexity to the simmering liquid.
Sugar – A little touch enhances the natural sweetness without overpowering the savory elements.

Optional Garnishes and Add-ins

Green onions – Thinly sliced for a fresh, bright contrast just before serving.
Shichimi togarashi – Sprinkle this Japanese seven-spice blend for a subtle heat and aromatic kick.
Carrots – Add bright color and sweetness, cutting into thick slices to hold texture during cooking.

This carefully curated list of Chicken and Potato Nimono ingredients ensures every bite delivers comforting warmth and authentic Japanese flair, perfect for your next cozy meal.

How to Make Chicken and Potato Nimono

Prep Ingredients: Rinse chicken thighs and pat dry. Peel potatoes into even chunks. Slice optional carrots and green onions for garnish. This ensures uniform cooking and flavor absorption.
Heat Broth: In a medium saucepan, combine dashi stock, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat, about 3 minutes, until aromatic.
Brown Chicken: Add chicken thighs skin-side down, searing until the skin turns golden brown, about 4 minutes. This locks in juices and develops deep savory notes.
Skim Foam: Use a spoon to gently remove any foam or impurities rising to the surface, creating a clear, beautiful broth before adding vegetables.
Add Vegetables: Nestle potato chunks (and carrots, if using) into the simmering broth. Ensure they’re mostly submerged to absorb the savory flavors evenly.
Simmer Gently: Cover and cook on low heat for 20 minutes, until potatoes are tender and chicken reaches an internal 165°F for melt-in-your-mouth texture.
Garnish & Serve: Transfer nimono to bowls, scatter sliced green onions and a dash of shichimi togarashi. Serve hot alongside steamed rice for a complete meal.

Optional: Add a sprinkle of toasted sesame seeds for extra crunch.

Exact quantities are listed in the recipe card below.

What to Serve with Chicken and Potato Nimono?

To create a delightful dining experience, consider these complementary dishes that enhance the cozy flavors of your nimono.

Steamed White Rice: The fluffy texture of jasmine rice acts as the perfect base, soaking up the rich broth and balancing savory notes.
Japanese Pickles (Tsukemono): These provide a delightful crunch and tanginess that refreshes your palate between bites of tender chicken and potatoes.
Miso Soup: A warm bowl of miso soup elevates the meal, bringing umami richness that resonates beautifully with the flavors in your nimono.
Sautéed Bok Choy: With its tender greens and slight crunch, bok choy adds a fresh element and vibrant color, enhancing the meal’s presentation.
Chilled Soba Noodles: Light and easy, soba noodles tossed in a light soy-ginger dressing pair well with the warmth of Chicken and Potato Nimono, adding a delightful contrast.
Fruit Salad: A refreshing fruit salad with seasonal fruits balances the savory profile of the dish, leaving a sweet aftertaste to round off the meal.
Green Tea: A hot cup of green tea complements the meal, offering a soothing finish with its earthy notes that harmonize with the dish’s flavors.
Matcha Cheesecake: For dessert, a slice of creamy matcha cheesecake satisfies your sweet tooth, infusing your meal with a touch of traditional Japanese elegance.

Make Ahead Options

These Chicken and Potato Nimono are perfect for meal prep enthusiasts! You can cut your prep time significantly by prepping the chicken and vegetables (potatoes and carrots) up to 24 hours in advance. Simply rinse and pat dry the chicken, then chop your veggies, placing them in an airtight container in the refrigerator. To maintain quality, keep the broth components (dashi stock, soy sauce, mirin, sake, and sugar) separate until you’re ready to cook. When you’re ready to serve, just heat the broth, brown the chicken, add the prepped veggies, and simmer until everything is tender—delivering comforting, flavorful results with minimal effort.

Chicken and Potato Nimono Variations

Feel free to shake things up with these delightful twists that add personal flair to your Chicken and Potato Nimono!

Vegetable-Packed: Add seasonal vegetables like mushrooms or snow peas to the pot for added nutrients and color. They absorb the broth’s flavor beautifully!
Spicy Kick: Incorporate fresh sliced chili peppers or a hint of chili oil for an exciting heat that contrasts nicely with the sweetness of the nimono.
Ginger Zing: Grate fresh ginger into the broth for a fragrant lift that brings warmth and a hint of spice. This twist adds a wonderful aromatic quality.
Herb Infusion: Sprinkle in fresh herbs like cilantro or shiso just before serving for a vibrant, fresh finish that brightens the dish.
Mirin Substitute: Swap mirin for apple cider vinegar to reduce sweetness and bring a tangy note to the broth, while still maintaining depth.
Soy Sauce Variation: Use tamari for a gluten-free option, keeping the dish accessible without sacrificing the rich umami flavor.
Protein Boost: Incorporate firm tofu along with chicken for a heartier dish that’s satisfying while introducing a different texture.
Coconut Cream Addition: Stir in a splash of coconut cream at the end for a creamy, tropical twist that’s both unexpected and utterly delicious.

Expert Tips for Chicken and Potato Nimono

Choose the Right Potatoes: Use waxy potatoes like Yukon Gold to keep their shape and soak up the broth without turning mushy in your Chicken and Potato Nimono.
Brown Chicken Thoroughly: Searing skin-side down until golden locks in flavor and moisture, preventing dry meat in the final dish.
Control Simmering Heat: Keep it low and steady to gently cook ingredients and allow flavors to meld without breaking down potatoes too much.
Skim the Broth: Regularly remove foam for a clear, clean-tasting broth—this simple step elevates the dish’s overall presentation and taste.
Taste and Adjust Seasoning: Before serving, taste the broth and tweak soy sauce or sugar to balance savory and sweetness perfectly.
Prep Ingredients Evenly: Cut potatoes and carrots into similar sizes to ensure they cook uniformly, avoiding undercooked chunks or over-soft pieces.

How to Store and Freeze Chicken and Potato Nimono

Fridge: Store leftover Chicken and Potato Nimono in an airtight container for up to 3 days. Reheat gently to maintain texture and flavor.

Freezer: Freeze portions in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating to enjoy the delicious taste again.

Reheating: Reheat in a saucepan over low heat, stirring occasionally until warmed through. Avoid boiling to prevent overcooking the chicken or potatoes.

Chicken and Potato Nimono Recipe FAQs

What type of potatoes work best for Chicken and Potato Nimono?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well during simmering and absorb the broth’s flavors beautifully without becoming mushy.

How long can I store leftover Chicken and Potato Nimono in the refrigerator?
Stored in an airtight container, your Chicken and Potato Nimono will stay fresh for up to 3 to 4 days. Be sure to cool it to room temperature before refrigerating to keep the texture and taste intact.

Can I freeze Chicken and Potato Nimono for later use?
Absolutely! Divide the nimono into meal-sized portions, place them in airtight freezer-safe containers or zip-top bags, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, then gently reheat on low heat to keep the chicken juicy and potatoes tender.

Why is my broth cloudy or foamy after simmering?
This is quite common and happens when proteins and impurities rise to the surface during cooking. To avoid a cloudy broth, regularly skim off foam with a spoon during the simmering process—this simple step results in a clearer, cleaner-tasting broth that’s as beautiful as it is flavorful.

Is Chicken and Potato Nimono safe for pets, especially dogs or cats?
While the ingredients themselves are generally safe for pets in small amounts, the soy sauce and seasonings contain salt and alcohol (from sake and mirin), which aren’t ideal for animals. It’s best to avoid sharing this dish directly and stick to pet-approved meals to keep your furry friends healthy and happy.