Description

A comforting, rustic stew packed with tender chicken, chunky root vegetables, and a savory tomato-based broth—perfect for chilly nights or wholesome meal prep.

Ingredients

Units Scale

1 lb (450 g) boneless, skinless chicken thighs or breast, diced
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
2 carrots, peeled and sliced
2 potatoes, peeled and cubed
1 bell pepper, chopped
2 celery stalks, chopped
1 (14 oz) can diced tomatoes
2 tablespoons tomato paste
4 cups chicken broth
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 bay leaf
Salt and pepper to taste
Chopped parsley for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add diced chicken and cook until lightly browned. Remove and set aside.
In the same pot, sauté onion and garlic until fragrant. Add carrots, potatoes, bell pepper, and celery. Cook for 5 minutes, stirring occasionally.
Stir in tomato paste and diced tomatoes. Return chicken to the pot.
Pour in chicken broth and add thyme, smoked paprika, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat and simmer covered for 30–35 minutes or until vegetables are tender and chicken is fully cooked.
Discard bay leaf and garnish with fresh parsley before serving.

Notes

Use chicken thighs for more flavor and tenderness.
Stew can be stored in the fridge for up to 4 days or frozen for longer storage.
Add extra broth if a thinner consistency is preferred.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 6g
Sodium: 650mg
Fat: 12g
Saturated Fat: 2.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 28g
Cholesterol: 75mg