Description
A comforting and nutritious stew made with tender chicken, vibrant vegetables, and a rich broth, perfect for chilly days.
Ingredients
Scale
- 1.5 lbs chicken breast or thighs, boneless and skinless, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 potatoes, peeled and cubed
- 2 cups chicken broth
- 1 cup water
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
- Add the minced garlic, cooking for another minute until fragrant.
- Add the chicken pieces to the pot and cook until lightly browned on all sides.
- Stir in the carrots, celery, and potatoes.
- Pour in the chicken broth and water, followed by the diced tomatoes and their juices.
- Add the thyme, oregano, bay leaf, salt, and pepper. Stir well to combine.
- Bring the stew to a boil, then reduce heat to low. Cover the pot and let it simmer for about 30 minutes, or until the vegetables are tender and the chicken is cooked through.
- In the last 5 minutes of cooking, add the frozen peas to the pot and stir.
- Discard the bay leaf and stir in the chopped parsley before serving hot.
Notes
For a deeper flavor, consider using bone-in chicken thighs. This stew is also freezer-friendly and can be customized with seasonal vegetables.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg