If you’re in the mood for a warm and hearty meal, then look no further than this delicious chicken stew recipe. Packed with flavorful vegetables and tender chunks of chicken, this stew is the perfect comfort food for any chilly day. Plus, it’s incredibly easy to make!
First, gather your ingredients. You’ll need:
– 1.5 lbs boneless, skinless chicken thighs
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 red bell pepper, chopped
– 1 cup frozen peas
– 2 cups chicken broth
– 2 tablespoons tomato paste
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
To start, season the chicken thighs with salt and pepper. Heat the olive oil in a large pot over medium-high heat, then add the chicken and brown on all sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside on a plate.
In the same pot, sauté the onion, garlic, carrots, celery, and red bell pepper until the vegetables are soft, about 5-7 minutes. Add the tomato paste and dried thyme and stir well.
Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the chicken back in, along with any juices on the plate. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the stew cook for about 30 minutes, until the chicken is cooked through and the vegetables are tender.
Next, add the frozen peas to the pot and stir everything together. Cook for an additional 5-10 minutes, until the peas are heated through. Serve the stew hot, with crusty bread or biscuits on the side.
This recipe makes enough for about 6 servings, so it’s perfect for meal prep or leftovers. And if you’re looking for a way to spice things up, try adding some hot sauce or crushed red pepper flakes for a little extra heat.
Now, if you’re someone who loves a good slow cooker recipe, you’re in luck! Check out this recipe for hearty chicken stew in a slow cooker.
Ingredients:
– 2 lbs boneless, skinless chicken thighs
– 1 onion, diced
– 2 carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 red bell pepper, chopped
– 1 cup frozen peas
– 2 cups chicken broth
– 2 tablespoons tomato paste
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
To make this stew in a slow cooker, simply add all of the ingredients to the slow cooker and stir well. Cook on low for 6-8 hours, or on high for 4-6 hours. When the chicken is cooked through and the vegetables are tender, add the frozen peas and cook for an additional 5-10 minutes. Serve hot and enjoy!
FAQ:
Q: Can I use chicken breasts instead of thighs?
A: Absolutely! While we prefer the flavor and tenderness of chicken thighs in this recipe, chicken breasts will work just fine.
Q: Can I use fresh vegetables instead of frozen?
A: Definitely! You can use fresh carrots, celery, and bell pepper instead of frozen if you prefer. Just be sure to adjust the cooking time accordingly.
Q: Can I freeze this stew?
A: Yes, this stew freezes very well. Just let it cool completely before transferring to a freezer-safe container. It should keep for up to 3 months in the freezer.
And if you’re looking for a great tool to speed up your prep time for this recipe, check out the OXO Good Grips Vegetable Chopper on Amazon. It’s a handy gadget that makes chopping vegetables a breeze, and it’s dishwasher-safe for easy clean-up. Plus, it’s on sale right now for just $19.99 at https://amzn.to/3lr1RSn.
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