Name: Pot Chicken Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into chunks; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon paprika; 1 small onion, diced; 3 cloves garlic, minced; 3 medium carrots, sliced; 2 medium potatoes, diced; 2 celery stalks, chopped; 1 teaspoon dried thyme (or 1 tablespoon fresh); 1 teaspoon dried oregano; 1 bay leaf; 4 cups chicken broth; 1 tablespoon tomato paste (optional, for depth of flavor); ½ cup frozen peas (optional, for sweetness); 2 tablespoons all-purpose flour (or cornstarch mixed with 2 tablespoons water); Fresh parsley, chopped

Description

This One-Pot Chicken Stew is a warm, comforting dish made with tender chicken, potatoes, and carrots simmered in a rich, savory broth. It’s an easy, satisfying meal perfect for any night of the week!

Ingredients

Units Scale

For the Stew

2 tablespoons olive oil
1 1/2 lbs boneless, skinless chicken thighs (or breasts), cut into chunks
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 small onion, diced
3 cloves garlic, minced
3 medium carrots, sliced
2 medium potatoes, diced
2 celery stalks, chopped
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon dried oregano
1 bay leaf
4 cups chicken broth
1 tablespoon tomato paste (optional, for depth of flavor)
1/2 cup frozen peas (optional, for sweetness)

For Thickening (Optional)

2 tablespoons all-purpose flour (or cornstarch mixed with 2 tablespoons water)

For Garnish

Fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Sear the Chicken

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season chicken pieces with salt, pepper, and paprika.
Sear the chicken for 3–4 minutes per side, until lightly browned. Remove and set aside.

2. Sauté the Vegetables

In the same pot, add onions, garlic, carrots, potatoes, and celery. Sauté for 5 minutes until slightly softened.
Stir in thyme, oregano, and bay leaf, cooking for 1 more minute.

3. Simmer the Stew

Pour in the chicken broth and tomato paste, stirring well.
Return the chicken to the pot and bring to a boil.
Reduce heat to low, cover, and let simmer for 25–30 minutes, until vegetables are tender and chicken is cooked through.
Stir in frozen peas (if using) and cook for 5 more minutes.

4. Thicken the Stew (Optional)

If a thicker stew is desired, mix 2 tablespoons of flour with a bit of broth, then stir it back into the pot. Let it cook for 5 more minutes until thickened.

5. Serve & Enjoy

Remove the bay leaf, garnish with fresh parsley, and serve warm with crusty bread or rice.

Notes

Swap chicken thighs for chicken breasts or bone-in chicken for extra flavor.
Add other veggies like mushrooms, green beans, or bell peppers for variety.
Make it creamy by stirring in ½ cup heavy cream or coconut milk at the end.