Description
Warm up with this hearty chicken stew! Packed with tender chicken, vegetables, and savory broth, this comforting dish is perfect for chilly nights. Try this easy recipe today!
Ingredients
Scale
Essential Ingredients:
- 1.5 lbs (700g) chicken thighs or breasts (boneless, skinless, cut into chunks)
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 potatoes, diced
- 1 cup celery, chopped
- 4 cups chicken broth (or water with bouillon)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
- ½ teaspoon red pepper flakes (optional for spice)
Optional Add-Ons for Extra Flavor:
- ½ cup green beans or peas
- ½ cup corn kernels
- 1 teaspoon Worcestershire sauce
- Fresh parsley for garnish
Instructions
Step 1: Sauté the Ingredients
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sautéing until fragrant (about 2 minutes).
- Add chicken pieces and cook until lightly browned on all sides.
Step 2: Add Vegetables and Seasonings
- Stir in carrots, potatoes, and celery.
- Add diced tomatoes, chicken broth, salt, pepper, thyme, paprika, and bay leaf.
- If using, add red pepper flakes for a slight kick.
Step 3: Simmer the Stew
- Bring the stew to a boil, then reduce heat to low.
- Cover and let it simmer for 30–40 minutes, stirring occasionally.
- Remove the bay leaf before serving.
Step 4: Serve and Enjoy!
- Garnish with fresh parsley.
- Serve hot with crusty bread or over rice for a heartier meal.
Notes
Make it creamy: Stir in ½ cup of heavy cream or coconut milk before serving.
Thicker stew: Mash some of the potatoes or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Spicier version: Add more red pepper flakes or a diced chili pepper.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes