Savory Chicken Stew
Warm, hearty, and packed with flavor, this Savory Chicken Stew is a comforting one-pot meal that’s perfect for weeknight dinners or cozy weekend gatherings. Tender, seared boneless chicken thighs are simmered alongside a colorful medley of carrots, celery, and potatoes in a rich, seasoned chicken broth with hints of paprika, thyme, and garlic. A touch of tomato paste enhances the depth of flavor, while fresh parsley adds the perfect burst of brightness. Ready in just over an hour, this easy-to-make chicken stew is as satisfying as it is nutritious, making it a family favorite that pairs beautifully with crusty bread or a side of fluffy rice. Perfect for meal prepping or enjoying fresh out of the pot, this dish is a must-try for stew lovers.
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Recipe Information
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 3 medium carrots
- 2 stalks celery stalks
- 3 medium potatoes
- 4 cups chicken broth
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 piece bay leaf
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley
Instructions
Dice the yellow onion, mince the garlic, and chop the carrots, celery, and potatoes into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with a pinch of salt and black pepper, then sear them in the hot oil until browned on both sides, about 4 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the chopped carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
Add the tomato paste, thyme, paprika, salt, and black pepper to the pot. Stir to coat the vegetables in the seasonings.
Pour in the chicken broth and add the bay leaf. Bring the mixture to a simmer.
Return the seared chicken to the pot, submerging it in the broth. Cover the pot and simmer over low heat for 30 minutes, or until the chicken is tender and the vegetables are cooked through.
Remove the bay leaf and discard it. Use two forks to shred the chicken into bite-sized pieces directly in the pot, or remove and chop it on a cutting board and return it to the stew.
Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.
Serve hot with bread or rice on the side.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5471 mg | 238% | |
| Total Carbohydrate | 178.8 g | 65% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 30.8 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 464 mg | 36% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 7205 mg | 153% | |
*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.
