Spicy Chicken Stew
Warm up your kitchen with a hearty and flavorful bowl of Spicy Chicken Stew, a comforting one-pot dish that’s bursting with bold spices and tender chicken. This recipe combines bone-in chicken thighs, vibrant vegetables like potatoes, carrots, and red bell pepper, and a savory broth infused with smoky paprika, cayenne pepper, cumin, and oregano for a perfect balance of heat and depth of flavor. Searing the chicken and toasting the spices ensure maximum richness, while a touch of tomato paste adds a luscious base to the stew. Ideal for chilly evenings, this crowd-pleasing dish comes together in under an hour and is finished with a sprinkle of fresh cilantro for a pop of brightness. Serve it warm with crusty bread or rice for a truly satisfying meal. Keywords: spicy chicken stew, hearty stew recipe, one-pot chicken stew, flavorful chicken dinner, comfort food.
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 medium carrots
- 3 medium potatoes
- 1 large red bell pepper
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes
- 4 cups chicken broth
- 0.5 teaspoons cayenne pepper
- 2 teaspoons smoked paprika
- 1 teaspoons ground cumin
- 1 teaspoons dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro
- 0.25 teaspoons red chili flakes (optional)
- 2 leaves bay leaves
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 0.25 teaspoons of black pepper. Sear the chicken in the hot oil for 4-5 minutes per side, or until golden brown. Remove and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, tomato paste, smoked paprika, ground cumin, oregano, cayenne pepper, and chili flakes (if using). Cook for 1 minute to toast the spices.
Add the diced tomatoes, chicken broth, and bay leaves. Stir to combine and scrape up any browned bits from the bottom of the pot.
Return the chicken to the pot and bring the stew to a gentle simmer.
Add the chopped carrots, potatoes, and bell pepper to the pot. Cover with a lid and let the stew simmer for 35 minutes, or until the chicken and vegetables are tender.
Remove the chicken thighs from the pot and shred the meat with two forks. Discard the bones and return the shredded chicken to the pot.
Taste the stew and adjust seasoning with more salt or pepper, if needed.
Garnish with freshly chopped cilantro and serve warm.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 199.8 g | 73% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 43.4 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 7990 mg | 170% | |
*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.
