Hearty Chicken and Vegetable Stew

Ingredients

• 1.5 lb chicken thighs (boneless, skinless, cut into bite-sized pieces)
• 2 tbsp vegetable oil (for searing)
• 1 onion (diced)
• 3 cloves garlic (minced)
• 2 carrots (peeled and sliced into rounds)
• 2 potatoes (peeled and cubed)
• 1 bell pepper (diced)
• 2 cup chicken stock
• 2 tbsp tomato paste
• 1 tsp dried thyme
• salt and black pepper (to taste)
• 2 cup jasmine rice (cooked, for serving)

Steps

1. 1

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add the chicken pieces to the pot and sear until browned on all sides. Season with salt and pepper.

3. 3

   Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent and fragrant.

4. 4

   Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

5. 5

   Add the carrots, potatoes, and bell peppers to the pot. Stir to combine with the chicken and aromatics.

6. 6

   Pour in the chicken stock and add the dried thyme. Bring the mixture to a boil.

7. 7

   Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes and carrots are tender and the chicken is cooked through.

8. 8

   Taste and adjust seasoning with additional salt and pepper if needed.

9. 9

   Serve the hot stew in bowls over a bed of fluffy jasmine rice.

Notes

For a thicker stew, you can mash a few of the cooked potato cubes against the side of the pot or add a small cornstarch slurry in the last 5 minutes of cooking.

Nutrition per serving

• main
• chicken
• stew
• comfort food
• dinner
• high-protein