:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/tyRRgSUgwkGTeYnTxW7g/e80cefac51c1c9f35e2efb863223bc.jpeg "Chicken Stew with Vegetables")
Source: Pixabay: ursula55
Chicken Stew with Vegetables
A simple recipe but full of flavor. The slow cooking of the chicken along with the vegetables gives it a succulent flavor full of aromas. This chicken stew with vegetables recipe is one of those comfort foods that can be enjoyed any time of the year. I have prepared this recipe many times with the satisfaction of watching my family and friends enjoy every bite.
Ingredients
- 4 parts Chicken (you can choose between breasts, legs or thighs)
- 2 Peeled and sliced carrots
- 2 Peeled and diced potatoes
- 1 finely chopped medium onion
- 2 chopped garlic
- 1 sliced red pepper
- 1 mug of chicken broth
- 1 tablespoon thyme
- 1 tablespoon rosemary
- salt and pepper to taste
- olive oil
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Directions
Start by heating a little olive oil in a large pot over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden brown on both sides. I recommend doing this in batches to avoid lowering the temperature of the pan and the chicken releasing its juices.
Once browned, remove the chicken from the pan and set aside.
In the same pot, add the onion, garlic and red bell pepper, cook until soft, this will enhance the flavors.
Stir in the carrots and potatoes, stirring constantly to combine with the other ingredients.
Return the chicken to the pot, add the thyme, rosemary and chicken stock. Reduce heat to medium-low, cover and simmer for 45 minutes or until chicken is cooked through. Remember to stir occasionally so that all the flavors blend.
At the end, adjust seasoning with more salt and pepper if necessary. Serve hot and enjoy.
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