Hearty Chicken and Vegetable Stew
A comforting one-pot chicken stew loaded with garden-fresh vegetables and fragrant herbs. This easy family recipe comes together quickly and fills your kitchen with irresistible aromas. Perfect for a wholesome weeknight dinner that everyone around the table will love!
🛒 Ingredients
4 servings
- 1 kg (2.2 lbs) chicken breast, cubed
- 3 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 1 chayote squash (or zucchini)
- 1 can sweet corn, drained
- 1 ripe tomato, diced
- 1/2 onion, chopped
- 3 garlic cloves, crushed with salt
- 1/2 red bell pepper, diced
- 1 mild aromatic chili pepper
- 1 vegetable bouillon cube
- 4 tablespoons tomato sauce
- Black olives and fresh parsley to taste
- A drizzle of oil
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Directions
- 1
Cut the chicken and vegetables into even-sized cubes.
- 2
Heat a drizzle of oil in a large pot and sauté the onion and garlic over medium heat until golden.
- 3
Add the chicken pieces and brown them on all sides.
- 4
Stir in the tomato, bell pepper, and mild chili, combining well.
- 5
Add the vegetables and tomato sauce, tossing to coat everything.
- 6
Dissolve the bouillon cube in 500 ml of hot water and pour over the stew to cover.
- 7
Simmer over low heat for 25–30 minutes, until the vegetables are tender.
- 8
Finish with olives and freshly chopped parsley before serving.
💡 Chef's Tip
For a thicker sauce, mash a few potato pieces near the end of cooking. Swap the chayote for zucchini or celery depending on the season.
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Same category — Poultry
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