Hearty Chicken and Vegetable Stew
Ingredients:
2 lbs boneless, skinless chicken thighs cut into chunks
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
3 potatoes, diced
1 bell pepper, chopped
1 zucchini, sliced
1 can 14 oz diced tomatoes
4 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp smoked paprika
1 bay leaf
1/2 cup frozen peas
1/4 cup fresh parsley, chopped for garnish
Directions:
Heat olive oil in a large pot over medium heat. Add chicken chunks and cook until lightly browned. Remove and set aside.
In the same pot, add onions and garlic. Sauté until fragrant.
Add carrots, celery, potatoes, bell pepper, and zucchini. Stir and cook for 3-4 minutes.
Pour in diced tomatoes and chicken broth. Stir in salt, pepper, thyme, oregano, smoked paprika, and the bay leaf.
Return the browned chicken to the pot and bring the stew to a simmer.
Cover and let cook on low heat for 40-45 minutes, stirring occasionally.
Add frozen peas in the last 5 minutes of cooking.
Remove bay leaf and stir in fresh parsley before serving.
Serve hot with crusty bread or over rice for a heartier meal.
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour
Kcal: 320 kcal Servings: 6 servings
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