Hearty Chicken and Vegetable Stew
This hearty chicken and vegetable stew is a comforting dish perfect for colder days. Packed with tender chicken, seasonal vegetables, and rich flavors, it’s a nutritious option that will warm you up.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 knife
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 2 stalks celery, diced
- 1 bell pepper, chopped (any color)
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- to taste salt
- to taste pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- Stir in the carrots, celery, bell pepper, and potatoes. Cook for an additional 5 minutes, stirring occasionally.
- Add the chicken pieces to the pot and cook until they are lightly browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and add the dried thyme, dried oregano, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low and cover the pot. Let the stew simmer for 45 minutes, stirring occasionally.
- After 45 minutes, add the frozen peas to the stew and cook for an additional 5-10 minutes.
- Remove the bay leaf and adjust seasoning if necessary. Serve hot in bowls, garnished with fresh parsley.
Notes
Feel free to customize the vegetables based on your preferences or seasonal availability. This stew also freezes well; just portion it into airtight containers and store it for up to 3 months. Reheat gently on the stovetop or in the microwave when you’re ready to enjoy it again.