This chicken stew recipe is made to last: It arguably gets even better the next day and freezes exceptionally well. Consider doubling the recipe if you have a big enough pot!
Ingredients
Instructions
Get ready. Pat the chicken dry and season on one side with a good pinch of salt and pepper.
Brown the chicken. 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.
Sauté the vegetables. With the heat still on medium-high, add the onion, garlic, carrot, bell pepper, zucchini and potato. Season with the paprika, coriander, oregano, and a pinch of salt and pepper. Cook, stirring occasionally, until the veggies have softened and lightly charred, about 7 to 8 minutes.
Stir in the tomatoes, chicken broth, and thyme sprigs. Use a wooden spoon to break up the tomatoes, pushing down until they burst into chunks.
Boil, then simmer. 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.
Finish and serve. Turn the heat off and remove the thyme sprigs. Stir in the vinegar and fresh parsley and serve.
Nutrition
- Calories
- 253.9 kcal
- Carbohydrate Content
- 19.9 g
- Protein Content
- 26.6 g
- Fat Content
- 8 g
- Saturated Fat Content
- 1.7 g
- Trans Fat Content
- 0.1 g
- Cholesterol Content
- 107.7 mg
- Sodium Content
- 534.3 mg
- Fiber Content
- 4.4 g
- Serving Size
- 1 serving
