Tender Chicken Stew Braised with Vegetables
A hearty, practical one-pot meal: pieces of chicken are slowly braised with vegetables until tender and rich in flavor.
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Ingredients
Main:
- •Boneless chicken thighs - 700 g
- •Potatoes (peeled) - 500 g
- •Carrots (peeled) - 200 g
- •Yellow onion (peeled) - 200 g
- •Sweet bell pepper (seeds removed) - 250 g
- •Zucchini (peel if desired) - 300 g
- •Garlic (cloves) - 3 pcs
- •Tomato paste (level) - 2 tbsp
- •Chicken stock or water (hot) - 500 ml
- •Vegetable oil (for frying) - 2 tbsp
- •Parsley (for serving) - 15 g
Spices & Seasonings:
- •Salt (add gradually) - to taste
- •Ground black pepper - to taste
- •Sweet paprika - 1 tsp
- •Bay leaves - 2 pcs
- •Dried thyme (or Herbes de Provence) - 1 tsp
Instructions
Prep the ingredients and cut everything
Pat the chicken dry with paper towels. Cut into large 3–4 cm pieces so the meat stays juicy while braising. Slice the onion into half-rings or a medium dice. Slice the carrots into 5–7 mm rounds (or thick matchsticks). Cut the potatoes into large 2–3 cm cubes and immediately cover with cold water so they don’t discolor. Cut the bell pepper into wide strips. Cut the zucchini into large 2–3 cm cubes. Finely chop the garlic or press it through a garlic press.
Brown the chicken lightly
Heat a heavy-bottomed pot or kazan (cauldron-style pot) over medium heat and add the vegetable oil. Add the chicken in a single layer and brown for 6–8 minutes, turning occasionally, until lightly golden. Don’t over-brown: the goal is a fragrant base, not fully cooked meat. Transfer the chicken to a plate, leaving the rendered fat and juices in the pot.
Sauté the onion and carrots
In the same pot, reduce the heat to medium. Add the onion and sauté for 4–5 minutes until soft and translucent, stirring and scraping up the browned bits. Add the carrots and cook for 3–4 minutes more, until more fragrant and slightly softened.
Bloom the tomato paste and spices
Push the vegetables to the sides of the pot and add the tomato paste to the center. Fry the paste for 1 minute, stirring constantly, to cook off the raw taste and deepen the aroma. Add the paprika, thyme, and black pepper; stir quickly, then return the chicken to the pot along with any juices.
Braise with potatoes until halfway done
Drain the potatoes and add them to the pot. Pour in the hot stock or water so the liquid almost covers the contents. Add the bay leaves. Bring to a gentle simmer, cover, and braise for 20 minutes over very low heat, keeping the simmer barely noticeable.
Add the pepper and zucchini; cook until done
Uncover and add the bell pepper and zucchini. Stir gently; if the stew seems too thick, add a little hot water. Cover again and braise for 12–15 minutes, until the potatoes and carrots are tender and the chicken is fully cooked.
Final seasoning and serving
Uncover, add the garlic, and salt to taste. Stir gently and warm through for 1–2 minutes. Turn off the heat and let the stew rest, covered, for 10 minutes so the flavors meld. Before serving, remove the bay leaves, sprinkle with chopped parsley, and serve hot.
When to Eat
Great for lunch or dinner; the flavor is even more pronounced the next day.
Health Benefits
A balanced dish with complete protein and lots of vegetables; moderate in calories and very filling.
Warnings
Contains garlic; may contain traces of gluten if using store-bought stock. Check the ingredients of the tomato paste and stock.
Serve With
Serve as a main dish or with a slice of fresh bread; if desired, add a spoonful of plain yogurt or sour cream when serving.
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