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Chicken Stew
4.9 from 362 votes

Chicken Stew

Chicken Stew features boneless, skinless chicken thighs simmered with a mix of vegetables such as onion, carrot, bell pepper, zucchini, and potato. The stew blends spices like paprika, coriander, and oregano with canned tomatoes and chicken broth, creating a hearty and comforting dish. The recipe includes a method to brown the chicken for added depth before slow cooking with the vegetables and broth until tender. Fresh parsley and a splash of white wine vinegar brighten the final stew.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 people (up to)
Calories: 2539 kcal
Course: Main Course, Dinner
Cuisine: Mediterranean

Ingredients

  • 1 1/2 pounds chicken thigh about 8 thighs, boneless, skinless
  • kosher salt
  • black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion chopped
  • 3 garlic minced, cloves
  • 2 carrot peeled and chopped
  • 1 red bell pepper chopped
  • 1 zucchini chopped
  • 1 potato chopped
  • 1 teaspoon paprika
  • 1 teaspoon Coriander
  • 1 teaspoon oregano dried
  • 1 whole tomatoes 28 ounce can, San Marzano preferred
  • 2 cups chicken broth low sodium
  • 2 thyme sprigs, fresh
  • 1 tablespoon white wine vinegar
  • 1 cup parsley chopped leaves

Instructions

    Cup of Yum
  1. Get ready. Pat the chicken dry and season on one side with a good pinch of salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finish and serve. Turn the heat off and remove the thyme sprigs. Stir in the vinegar and fresh parsley and serve.

Notes

  • Slow cooking in a crock pot after browning the chicken allows the flavors to meld and the chicken to become very tender.
  • Store leftovers in the refrigerator for up to four days or freeze for up to two months, thawing overnight before reheating gently.
  • Adding vinegar and parsley just before serving preserves their fresh flavors.

Nutrition Information

Calories 253.9kcal (13%) Carbohydrates 19.9g (7%) Protein 26.6g (53%) Fat 8g (12%) Saturated Fat 1.7g (9%) Trans Fat 0.1g (5%) Cholesterol 107.7mg (36%) Sodium 534.3mg (22%) Potassium 1039.6mg (22%) Fiber 4.4g (18%) Vitamin A 5295.5IU (106%) Vitamin C 67.4mg (75%) Calcium 100.6mg (10%) Iron 3.9mg (22%)

Nutrition Facts

Serving: 6 people (up to)

Amount Per Serving

Calories 2539

% Daily Value*

Calories 253.9kcal 13%
Carbohydrates 19.9g 7%
Protein 26.6g 53%
Fat 8g 12%
Saturated Fat 1.7g 9%
Trans Fat 0.1g 5%
Cholesterol 107.7mg 36%
Sodium 534.3mg 22%
Potassium 1039.6mg 22%
Fiber 4.4g 18%
Vitamin A 5295.5IU 106%
Vitamin C 67.4mg 75%
Calcium 100.6mg 10%
Iron 3.9mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.