Chicken Stew Tips
A hearty and flavorful chicken stew with tender meat, vegetables, and a rich broth, perfect for cold days.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 cups low-sodium chicken broth
- 1 cup water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5–7 minutes. Remove chicken and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in tomato paste and cook for 1 minute.
- Return chicken to the pot. Add chicken broth, water, bay leaves, thyme, and smoked paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
- After 45 minutes, remove bay leaves. Stir in frozen peas and cook for an additional 5 minutes until heated through.
- Season with more salt and pepper if needed. Garnish with fresh parsley before serving.
Notes
Serve hot with crusty bread or rice for a complete meal.