Chicken Ghiveci Romanian Braised Chicken
Discover the rich, comforting flavors of Chicken Ghiveci, a traditional Romanian braised chicken dish that celebrates the vibrant tastes of Mediterranean-inspired vegetables. Tender chicken pieces are lovingly seared and nestled into a medley of carrots, zucchini, eggplant, bell peppers, and green beans, all simmered in a fragrant sauce of tomatoes, garlic, paprika, and thyme. This one-pot wonder takes just 20 minutes to prep and transforms simple, wholesome ingredients into a soulful, hearty meal perfect for feeding a family. Serve it with crusty bread or fluffy rice to soak up the luscious sauce, and don't forget the sprinkle of fresh parsley for a bright finishing touch. Ideal for weeknight dinners or cozy gatherings, this Romanian classic is a must-try for lovers of flavorful, slow-cooked dishes.
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Recipe Information
Ingredients
- 1.5 kg chicken pieces (legs, thighs, or drumsticks)
- 3 tbsp olive oil
- 1 piece large onion, finely chopped
- 2 pieces carrots, sliced
- 2 pieces bell peppers, diced
- 1 piece zucchini, diced
- 1 piece eggplant, diced
- 200 g green beans, trimmed
- 400 g canned diced tomatoes
- 250 ml chicken stock
- 3 pieces garlic cloves, minced
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Heat the olive oil in a large, deep skillet or pot over medium-high heat.
Season the chicken pieces with salt and black pepper. Brown them in the hot oil on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until fragrant and softened, about 2-3 minutes.
Add the sliced carrots, diced bell peppers, zucchini, eggplant, and green beans. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the paprika and thyme, coating the vegetables in the spices.
Add the canned diced tomatoes and chicken stock to the pot. Stir well to combine, then return the browned chicken pieces to the pot, nestling them into the vegetable mixture.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 40-45 minutes, or until the chicken is fully cooked and tender.
Check the seasoning and adjust with more salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley. This dish pairs well with crusty bread or a side of rice.
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.6 g | 365% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1223 mg | 408% | |
| Sodium | 4157 mg | 181% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 53.6 g | ||
| Protein | 297.1 g | 594% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 564 mg | 43% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 6322 mg | 134% | |
*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.
