Description
A cozy Southern comfort food dish featuring tender chicken and a medley of colorful vegetables in a rich, flavorful broth.
Ingredients
Scale
- 2 pounds chicken, cut into pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 carrots, sliced
- 4 celery stalks, sliced
- 1 bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chicken pieces to the pot and cook until browned on all sides. Remove the chicken and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.
- Stir in the sliced carrots, celery, and bell pepper, cooking for about 5 minutes until slightly tender.
- Add the diced tomatoes, chicken broth, thyme, paprika, salt, and pepper. Stir well to combine.
- Return the browned chicken to the pot and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 30-40 minutes until the chicken is cooked through.
- Stir in the frozen peas and chopped parsley just before serving.
Notes
Browning the chicken well enhances the flavor of the stew. Letting the stew sit overnight allows the flavors to meld even better.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg