Description
A cozy and hearty Savory Chicken Stew with Tomatoes, perfect for a comforting meal.
Ingredients
Scale
- 2 lbs chicken thighs, bone-in and skin-on
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 cup chicken broth
- 1 cup water
- 2 medium potatoes, peeled and cubed
- 1 medium carrot, sliced
- 1 bell pepper, chopped
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce (optional)
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
- Add the chicken thighs to the pot, browning them on all sides for about 5-7 minutes.
- Stir in the diced tomatoes, chicken broth, and water. Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for 20 minutes.
- After 20 minutes, add the cubed potatoes, sliced carrot, and chopped bell pepper to the pot. Stir in the soy sauce and fish sauce, if using. Season with salt and pepper to taste.
- Cover and simmer for an additional 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with chopped green onions.
Notes
- For a spicier kick, add sliced jalapeños or a dash of hot sauce during cooking.
- Substitute the chicken thighs with boneless, skinless chicken breasts for a leaner option or use chickpeas for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg