Serves 8
211 cal · 60 min
Chicken Stew
Recipe GLPR18fd491a56fd65
A hearty, comforting stew loaded with tender chicken, fresh vegetables, and aromatic herbs. Chicken breasts are simmered with tomatoes, potatoes, carrots, and celery in a savory broth until everything is perfectly tender. This one-pot meal is ideal for a satisfying dinner that feeds the whole family.
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Ingredients
8 boneless chicken breasts, skin removed
1 cup water
2 garlic cloves, minced
1 medium onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 medium tomatoes, chopped
1 teaspoon fresh parsley, chopped
1/4 cup celery, finely chopped
2 medium potatoes, peeled and chopped
2 medium carrots, chopped
2 bay leaves
Directions
Wash your hands thoroughly with soap and water. Remove any skin and excess fat from the chicken breasts and discard.
In a large skillet or Dutch oven, combine the chicken breasts, water, minced garlic, chopped onion, salt, black pepper, chopped tomatoes, and fresh parsley. Stir gently to mix.
Cover the skillet tightly with a lid and cook over low heat for 25 minutes, allowing the chicken and tomatoes to release their flavors.
After 25 minutes, add the chopped celery, potatoes, carrots, and bay leaves to the pot. Stir gently to combine with the liquid.
Cover again and continue cooking over low heat for 15 more minutes, or until the chicken is fully cooked through (internal temperature of 165°F) and all vegetables are tender.
Remove the bay leaves before serving. Ladle the stew into bowls and serve hot.
