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Chicken and Vegetable Stew Recipe
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 cups (1 liter) chicken broth
- 1 can (14 oz / 400g) diced tomatoes
- 1 cup (240ml) tomato sauce
- 1 cup (150g) green beans, trimmed and halved
- 1 cup (150g) frozen peas
- Fresh parsley, chopped, for garnish
Instructions:
Sauté the Chicken: Heat olive oil in a large pot over medium-high heat. Add the diced chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
Sauté the Vegetables: In the same pot, add a bit more olive oil if needed. Sauté the onion and garlic until softened, about 3-4 minutes. Add carrots, celery, and bell peppers. Cook for another 5 minutes until vegetables start to soften.
Season: Stir in dried thyme, rosemary, paprika, salt, and pepper. Cook for another minute until fragrant.
Combine: Return the chicken to the pot. Pour in chicken broth, diced tomatoes (with juices), and tomato sauce. Stir to combine everything well. Bring to a simmer.
Simmer: Reduce heat to low and let the stew simmer, covered, for 20-25 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
Add Vegetables: Stir in green beans and frozen peas. Cook for another 5-7 minutes until green beans are tender.
Serve: Taste and adjust seasoning if needed. Ladle the stew into bowls, garnish with chopped parsley, and serve hot.
Tips:
- You can customize this stew by adding other vegetables like potatoes, mushrooms, or spinach.
- For a thicker stew, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the simmering stew until thickened.
Enjoy this hearty Chicken and Vegetable Stew, perfect for cozy evenings or family dinners!
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