Chicken and Mixed Vegetable Stew
Warm, hearty, and brimming with nourishing flavors, this Chicken and Mixed Vegetable Stew is a comforting one-pot meal perfect for any season. Tender, bite-sized pieces of boneless chicken thighs are simmered alongside a vibrant medley of carrots, potatoes, celery, and sweet green peas in a rich tomato and chicken stock base, seasoned with fragrant thyme and a hint of garlic. This recipe combines wholesome ingredients with straightforward cooking techniques, making it ideal for both weeknight dinners and meal prep. With just 20 minutes of prep time and a total of 45 minutes to cook, you’ll have a satisfying stew ready to serve up to 4 people. Don’t forget to garnish with fresh parsley for a burst of color and fresh flavor that beautifully complements this hearty dish. Perfectly cozy and filling, this chicken stew is a delightful way to enjoy a healthy balance of protein and vegetables in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 medium carrots
- 2 medium potatoes
- 2 stalks celery stalks
- 1 cup frozen green peas
- 1 medium onion
- 3 cloves garlic cloves
- 4 cups chicken stock
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Dice the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
Peel and dice the carrots and potatoes into small chunks. Chop the celery and onion finely. Mince the garlic cloves.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook for 5-7 minutes, until lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the tomato paste, dried thyme, and bay leaf. Cook for 1-2 minutes to allow the flavors to develop.
Pour in the chicken stock and bring it to a simmer. Add the potatoes and the browned chicken back into the pot. Stir to combine.
Cover the pot with a lid and let it simmer on low heat for 25-30 minutes or until the potatoes are tender and the chicken is fully cooked.
Stir in the frozen green peas during the last 5 minutes of cooking to heat through.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf and discard. Ladle the stew into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 3527 mg | 153% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 36.1 g | ||
| Protein | 206.3 g | 413% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 404 mg | 31% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4991 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
