Tender Chicken Stewed with Vegetables in Tomato Sauce
A practical one-pot home-style classic: juicy chicken, tender vegetables, and a thick tomato sauce. Cooked in a single pot and perfect for everyday meals.
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Ingredients
Main:
- •Skinless, boneless chicken thighs - 700 g
- •Yellow onion - 2 pcs
- •Carrot - 1 pc
- •Sweet bell peppers - 2 pcs
- •Zucchini - 300 g
- •Garlic - 3 cloves
- •Passata (strained crushed tomatoes) - 300 ml
- •Chicken stock or water - 200 ml
- •Vegetable oil - 2 tbsp
- •Parsley - 15 g
Spices & Seasonings:
- •Salt - 1 tsp
- •Ground black pepper - 1/3 tsp
- •Sweet paprika - 1 tsp
- •Bay leaves - 2 pcs
- •Dried thyme - 1/2 tsp
- •Sugar - 1/2 tsp
Instructions
Prepare the ingredients
Pat the chicken dry with paper towels so it browns better. Cut the chicken into large 3–4 cm pieces. Slice the onion into half-moons, the carrot into rounds or half-rounds, and the sweet peppers into strips. Cut the zucchini into large cubes and finely chop the garlic. Prepare the tomatoes and measure out the hot stock or water.
Sear the chicken until browned
Heat 2 tbsp vegetable oil in a wide, heavy-bottomed pot or deep skillet over medium heat. Add the chicken in a single layer and sear for 4–5 minutes, then turn and sear for another 3–4 minutes. The meat should be well browned. Transfer the chicken to a plate, leaving the fat and juices in the pot.
Sauté the vegetables
In the same pot, reduce the heat to medium. Add the onion and sauté for 4–5 minutes until translucent, stirring and scraping up the browned bits from the bottom. Add the carrot and cook for 3 minutes. Add the sweet peppers and cook 3 more minutes so the vegetables soften slightly but keep their color.
Add the spices and tomatoes
Clear a small space in the center, add the garlic, and heat for 30–40 seconds until fragrant, without letting it burn. Add the paprika, thyme, and black pepper and stir. Pour in the passata, add the bay leaves and, if using, the sugar. Bring to a lively simmer, stirring.
Stew the chicken until tender
Return the chicken and any juices to the pot. Pour in 200 ml hot stock or water, stir, and bring to a simmer. Reduce the heat to low, cover, and stew for 25 minutes, until the chicken is tender and the sauce has thickened. Check occasionally to make sure it’s gently bubbling, not boiling vigorously.
Add the zucchini and finish cooking
Add the zucchini, stir gently, and cover again. Stew for 10–12 minutes, until the zucchini is tender but still holds its shape. Taste the sauce and adjust the salt to your liking. Remove from the heat and let stand, covered, for 5 minutes.
Serve
Remove the bay leaves. Divide the chicken and vegetables among plates, spooning plenty of sauce over the top. Sprinkle with finely chopped parsley and serve hot.
When to Eat
Great for lunch or dinner as a standalone dish.
Health Benefits
Provides complete protein and plenty of vegetables; stewing gives a mild flavor and tender texture without excess oil.
Warnings
Contains meat. Some people may be sensitive to tomatoes and garlic. Check store-bought tomatoes for added ingredients.
Serve With
Buckwheat, rice, mashed potatoes, bulgur, or a fresh cucumber-and-herb salad.
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