Stew Chicken Recipe
This is the prefect stewed chicken recipe that you can make, especially when you’re in the mood for some comforting wholesome food. My delicious stew chicken recipe is full of bold flavor and takes minimal effort to make. It’s filled with fresh veggies, chicken, and aromatic spices that will be satisfying to the taste buds. This is a super simple recipe to cook, and great for the weeknights. Particularly when you want something hearty and filling to eat.
The savory blend of spices will have the whole house smelling so good. It’s important that you allow your chicken to marinate and soak up all those good spices. This dish is so rich and flavorful from the peppers, garlic, thyme, and seasonings to accompany. Feel free to serve this dish with rice or mash potatoes, these side dishes are great when taking in the flavorful sauce the chicken is simmered in. I hope you enjoy this easy stew chicken recipe. Feel free to check out other recipes on my food blog.
Delicious Stew Chicken Recipe
Ingredients
- 1 Whole Chicken (cut-up) (Or Chicken Thighs (6 to 8 Pieces))
- 1 Tbs Olive Oil
- 1 Large Green Bell Pepper (chopped)
- 1 Small Onion (chopped)
- 1 Tsp Onion Powder
- ½ Tsp Creole Seasoning (Tony Chachere’s)
- 1 Tsp Dash Salt-Free Lemon Pepper Seasoning
- 1 Tsp Chili Powder
- ½ Tsp Garlic Powder
- 1 Tsp McCormick Salt-Free Garlic & Herb
- 2 Tsp Soy Sauce
- 1 Swanson Chicken Broth (14.5 fl oz can)
- ½ tsp Tomato Paste
- ½ to 1 tsp Fresh Garlic (diced)
- 1 Diced Tomatoes (14.5 oz can)
- Optional: Pinch of Thyme (½ tsp)
Instructions
- First, clean & prep the chicken beforehand. Make sure to pat dry the chicken with paper towel.
- Chop up the onion and bell pepper, then set the veggies to the side.
- Season the chicken & veggies with the dry ingredients, then add some soy sauce.
- Mix everything together and allow your chicken to marinate overnight or for at least 3 hours.
- In a skillet or pot on medium-high heat, add some olive oil and allow it to get hot.
- Once the oil is hot, add the chicken to the pot. (Do not overcrowd the pot, you may have to brown the chicken in batches)
- Allow the chicken to brown for 6 to 8 minutes on one side, then flip the chicken over and brown the other side for another 6 to 8 minutes.
- After the chicken has browned on both sides, remove the chicken from the skillet & set aside.
- Next, add the chopped onion & bell peppers to the skillet. Sauté for about 4 minutes.
- Add some fresh garlic & tomato paste and sauté for 2 to 3 minutes. Allow the tomato paste to dissolve.
- Add the chicken broth and diced tomatoes to the pot. Stir everything together.
- Allow the liquid to come to a boil. (Optional: you may add a pinch of thyme to the pot and stir it into the sauce).
- Place the chicken back into the pan and cover the pot with a lid.
- Then, cook the stew chicken on medium-low to medium-high heat for 45 minutes to 1 hour or until the chicken is done.
- Notes: Fully cooked chicken temperature should be at least 165 ºF before consuming.
- Once the chicken is done, serve the stew with steamed veggies and rice or mash potatoes. Enjoy!
