Mediterranean Chicken Stew
- 1 1/2 lbs boneless, skinless chicken thighs
- 2 tbsps extra virgin olive oil
- 1 yellow onion, chopped
- 3 minced garlic cloves
- 2 carrots, peeled and chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 potato, chopped
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp dried oregano
- 1 28 oz can of whole San Marzano tomates
- 2 cups low sodium chicken broth
- 2 sprigs of fresh thyme
- 1 tbsp white wine vinegar
- 1 cup chopped parsley
1. Pat your chicken dry and season with salt and pepper
2. in a large dutch oven or pot over medium-high heat, heat the olive oil until shimmering add your chicken cook until golden brown, about 4 minutesm and flip until golden brown. Once browned remove chicken and set aside for now.
3. once your chicken is removed add your onion, garlic, carrot, bell pepper, zuchinni, and potato. Season your vegetables with paprika, coriander, oregano, salt and pepper. Cook your vegetables until soft and slightly charred, about 7-8 minutes.
4. stir in your tomatoes, chicken broth, and thyme sprigs. break up the tomatoes, pushing down until they burst into chunks.
5. boil then simmer. raise the heat to bring to a boil, then add the chicken back to the pot. cook on high heat, stirring occasionally, for 5 minutes. Lower the heat to medium-low and cover and simmer until the stew is thick and the chicken is tender.
6. turn off heat and remove thyme sprigs. stir in your vinegar and parsely and serve.
