Description
Hearty Chicken and Vegetable Stew
Ingredients
2 tbsp olive oil
1 lb chicken breast, cubed
1 onion, diced
3 garlic cloves, minced
3 carrots, peeled and sliced
2 potatoes, diced
1 cup frozen peas
1 can (14 oz) diced tomatoes
4 cups chicken broth
1 tsp dried thyme
1 tsp smoked paprika
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish
Directions
Sauté the Chicken: Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until lightly browned on all sides, about 5 minutes. Remove from the pot and set aside.
Cook the Vegetables: In the same pot, sauté the onion and garlic until fragrant, about 2 minutes. Add carrots and potatoes, and cook for another 5 minutes.
Add Liquids and Seasoning: Stir in the diced tomatoes, chicken broth, thyme, paprika, bay leaf, salt, and pepper. Return the chicken to the pot and bring the stew to a boil.
Simmer: Reduce the heat to low, cover, and let it simmer for 25-30 minutes, until the vegetables are tender and the flavors are well combined.
Add Peas: Stir in the frozen peas during the last 5 minutes of cooking.
Serve: Remove the bay leaf and ladle the stew into bowls. Garnish with fresh parsley and serve with crusty bread for dipping.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6
Calories: ~250 kcal per serving
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