In this hearty chicken stew recipe, chicken thighs and fresh vegetables simmer in a rich tomato broth until the meat is fall-apart tender and the broth is jammy and flavorful. Italian-style seasonings like paprika, oregano, and coriander bring a delicious warming, aromatic quality. Made in just one pot, this easy recipe comes together in under an hour and freezes exceptionally well.
Sautéing the chicken and vegetables until golden, then gently simmering them with aromatic spices is a quick and easy way to build big flavor in under an hour. The original recipe did not cut up the chicken thighs, but rather left them whole. We decided cutting the poultry into about one-inch pieces made more sense.
In addition, we added a bay leaf and two red finger peppers (such as Thai or Fresno, seeded and chopped). This added minimal heat but contributed to the depth of flavor.
In this hearty chicken stew recipe, chicken thighs and fresh vegetables simmer in a rich tomato broth until the meat is fall-apart tender and the broth is jammy and flavorful. Italian-style seasonings bring a delicious warming, aromatic quality. Made in just one pot, this easy recipe comes together in about an hour and freezes exceptionally well.
Chicken Stew
Ingredients
- 1 ½ lbs. boneless skinless chicken thighs
- Kosher salt
- Black pepper
- 2 Tbsp. extra virgin olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 potato, chopped
- 2 red finger peppers such as Thai or Fresno, seeded and chopped
- 1 tsp. paprika
- 1 tsp. coriander
- 1 tsp. dried oregano
- 1 bay leaf
- 1 28 oz. can whole tomatoes
- 2 cups chicken broth, peferrably homemade
- 2 sprigs fresh thyme
- 1 Tbsp. white wine vinegar
- 1 cup chopped parsley leaves
Directions
- Pat the chicken dry and cut into about one-inch pieces. Season on one side with a good pinch of salt and pepper.
- In a Dutch oven or large pot over medium-high heat, heat the olive oil until shimmering. Add the chicken, starting with the seasoned side down. Sprinkle the top with salt and pepper, then cook until browned on the bottom, about 4 minutes. Flip and cook until golden on the second side, about 3 minutes more. Remove the chicken and set aside on a plate for now.
- With the heat still on medium-high, add the onion, garlic, carrot, bell pepper, finger peppers, zucchini and potato. Season with the paprika, coriander, oregano, a pinch of salt and pepper and the bay leaf. Cook, stirring occasionally, until the veggies have softened and lightly charred, about 7 to 8 minutes.
- Use a wooden spoon to break up the tomatoes, pushing down until they burst into chunks.
- Raise the heat to bring to a boil, then add the chicken back to the pot. Cook on high heat, stirring occasionally, for 5 minutes. Lower the heat to medium-low and cover the Dutch oven part-way. Let simmer until the stew has thickened and the chicken is nicely tender, 20 to 30 minutes.
- Turn the heat off and remove the thyme sprigs. Stir in the vinegar and fresh parsley and serve.
Adapted the recipe from Suzy Karadsheh
Accounting for Taste 