Sundown Chicken Stew
Warm, hearty, and bursting with comforting flavors, Sundown Chicken Stew is the ultimate one-pot meal that brings the taste of home to your table. This savory stew features tender, golden-seared chicken thighs simmered to perfection with a medley of diced potatoes, carrots, celery, and a rich infusion of chicken broth, canned tomatoes, and aromatic spices like smoked paprika and thyme. The slow-simmering process creates a deeply satisfying dish with melt-in-your-mouth textures and a cozy, soulful flavor profile. Ready in just 80 minutes and ideal for family dinners or meal prepping, this easy chicken stew pairs beautifully with crusty bread or fluffy rice for a complete and satisfying meal. Plus, a sprinkle of fresh parsley adds the perfect finishing touch. Try this comforting recipe tonight for a delicious way to wind down your day!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 piece onion (large, diced)
- 3 pieces garlic cloves (minced)
- 3 pieces carrots (peeled and sliced)
- 2 pieces celery stalks (sliced)
- 4 pieces potatoes (medium, diced)
- 4 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the hot oil until golden brown on both sides, about 4–5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté until softened, about 3–4 minutes.
Add the minced garlic, sliced carrots, and celery. Cook for 2–3 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the smoked paprika and dried thyme, allowing the spices to bloom in the oil for about 1 minute.
Return the chicken thighs to the pot, then add the diced potatoes, chicken broth, and canned tomatoes (with their juices). Stir to combine.
Drop in the bay leaf, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 45 minutes, or until the chicken is tender and the vegetables are fully cooked.
Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper, if desired.
Garnish with freshly chopped parsley. Serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.9 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1073 mg | 23% | |
*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.
