Description

This hearty and flavorful Chicken Stew is a comforting one-pot meal perfect for any season. Tender boneless skinless chicken thighs are browned and then simmered with a medley of fresh vegetables, aromatic herbs, and a rich tomato base. Infused with spices like paprika, coriander, and oregano, this stew offers a delightful balance of robust flavors and satisfying textures. Easy to prepare in a Dutch oven, it makes for a wholesome dinner that serves the whole family.

Ingredients

Chicken

1 1/2 pounds boneless skinless chicken thighs (about 8 thighs)
Kosher salt
Black pepper
2 tablespoons extra virgin olive oil

Vegetables & Aromatics

1 yellow onion, chopped
3 garlic cloves, minced
2 carrots, peeled and chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 potato, chopped

Spices & Herbs

1 teaspoon paprika
1 teaspoon coriander
1 teaspoon dried oregano
2 sprigs fresh thyme
1 cup chopped parsley leaves

Liquids & Others

1 28-ounce can whole tomatoes (preferably San Marzano)
2 cups low sodium chicken broth
1 tablespoon white vinegar

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Instructions

Prepare the chicken: Pat the chicken thighs dry with paper towels. Season one side generously with kosher salt and black pepper to enhance the flavor and promote even browning.
Brown the chicken: Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Place the seasoned side of the chicken thighs down in the hot oil. Sprinkle the top of the chicken with salt and pepper as well. Cook without moving for about 4 minutes until the bottom side is nicely browned. Flip the thighs and brown the other side for about 3 minutes. Once browned, remove the chicken from the pot and set aside.
Sauté the vegetables: In the same pot, with the heat still on medium-high, add the chopped onion, minced garlic, carrots, red bell pepper, zucchini, and potato. Season the vegetables with paprika, coriander, dried oregano, and a pinch of salt and black pepper. Stir occasionally and cook until the vegetables are softened and have some light charred spots, about 7 to 8 minutes, which adds depth to the stew’s flavor.
Add tomatoes, broth, and herbs: Pour in the canned whole tomatoes along with their juices and the low sodium chicken broth. Add the fresh thyme sprigs. Use a wooden spoon to gently break up the tomatoes, pressing them down until they burst into chunky pieces that will enrich the stew.
Boil and simmer: Bring the mixture to a boil over high heat. Return the browned chicken thighs to the pot. Continue cooking on high heat for 5 minutes, stirring occasionally to integrate flavors. Then reduce the heat to medium-low and partially cover the pot with a lid. Let the stew simmer gently until the sauce thickens and the chicken is tender, about 20 to 30 minutes.
Finish and serve: Turn off the heat and carefully remove the thyme sprigs from the stew. Stir in the white vinegar to brighten the flavors along with the fresh chopped parsley. Serve hot with crusty bread or over rice for a complete meal.

Notes

Using boneless skinless chicken thighs ensures the meat stays tender and adds richness to the stew.
Breaking whole canned tomatoes by hand or with a spoon preserves texture better than using crushed tomatoes.
Sautéing vegetables until slightly charred intensifies the flavor.
Partial lid coverage during simmering helps control moisture, preventing the stew from becoming too watery.
Adjust salt at the end if needed, depending on the saltiness of the broth and canned tomatoes.
This stew can be made a day ahead; flavors deepen with time and it reheats beautifully.