This Succulent Stewed Chicken is a comforting, hearty dish that’s perfect for any occasion. The chicken is browned to golden perfection, then slow-simmered in a flavorful blend of aromatic vegetables, rich spices, and savory chicken broth. Each bite is tender and juicy, infused with the delicious depth of onion, garlic, bell peppers, and ripe tomatoes. The blend of paprika, thyme, and cumin gives the stew a warm, earthy flavor that’s simply irresistible.
Ingredients:
- 1 whole chicken (about 3–4 pounds), cut into pieces (legs, thighs, wings, and breasts)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 medium bell pepper, chopped (green, red, or yellow)
- 2 large tomatoes, chopped (or 1 can of diced tomatoes)
- 1 cup chicken broth (or water)
- 1 tablespoon paprika (for color and flavor)
- 1 teaspoon ground thyme (adds a lovely earthy note)
- 1 teaspoon ground cumin (optional, for warmth)
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions:
- Prepare the Chicken: Start by rinsing the chicken pieces thoroughly under cold water. Pat them dry with paper towels to remove any excess moisture. Season the chicken generously with salt, freshly cracked black pepper, and paprika on all sides. This will give the chicken a flavorful, slightly smoky base.
- Brown the Chicken: Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot (preferably a Dutch oven or deep skillet) over medium-high heat. Once the oil is hot, add the chicken pieces, skin-side down first. Brown the chicken pieces on all sides for about 5-7 minutes until they develop a rich, golden-brown crust. Browning the chicken adds depth of flavor and creates a savory base for the stew. Once browned, remove the chicken pieces from the pot and set them aside on a plate.
- Sauté Vegetables: In the same pot, without cleaning it, add the chopped onion, garlic, and bell pepper. Sauté over medium heat for 3–5 minutes until the onions become translucent and the peppers soften. Stir occasionally to prevent the garlic from burning. This step infuses the oil with the aromatic flavors of the vegetables, which will enhance the overall taste of the stew.
- Add Tomatoes and Spices: Once the onions and peppers are softened, stir in the chopped tomatoes and cook for an additional 2 minutes. The tomatoes will begin to break down and release their juices, which will create the base of the stew. Now, add the ground thyme, cumin, paprika, and a pinch of salt and pepper. Stir everything together, allowing the spices to bloom and become fragrant. This will give the stew a rich, well-rounded flavor.
- Simmer the Chicken: Return the browned chicken pieces to the pot and pour in the chicken broth. If the broth doesn’t cover the chicken, you can add a bit of water to ensure the chicken is mostly submerged. Stir everything gently to combine, making sure the chicken is evenly distributed in the pot. Bring the mixture to a gentle boil over high heat. Once it begins to boil, reduce the heat to low, cover, and let it simmer for 30-40 minutes. During this time, the chicken will cook through, become tender, and absorb all the flavors of the vegetables and spices.
- Check for Tenderness: After 30 minutes, check the chicken to ensure it’s cooked through and tender. The meat should be easily pulled from the bone with a fork, and the juices should run clear. If the chicken isn’t quite done, cover it again and simmer for an additional 10–15 minutes. If you prefer a thicker stew, you can uncover the pot during the final 10 minutes to allow the sauce to reduce.
- Finish and Serve: Once the chicken is tender and fully cooked, taste the stew and adjust the seasoning, adding more salt, pepper, or herbs if necessary. If you’d like a little more freshness, you can stir in a squeeze of lemon juice or a handful of chopped cilantro. Garnish with fresh parsley before serving. Serve the stew hot over rice, mashed potatoes, or with a crusty piece of bread to soak up the delicious sauce.
Nutritional Information:
- ⏰ Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
- 🔥 Kcal: 350 kcal per serving (based on 4 servings) | 🍽️ Servings: 4 servings
Tips:
- Customize the Vegetables: Feel free to add other vegetables to the stew, like carrots, peas, or potatoes, to make it more hearty. Simply chop them and add them along with the tomatoes.
- Make it Spicy: If you enjoy heat, consider adding a chopped chili pepper or a pinch of cayenne pepper to the stew. It’ll add a kick that balances the richness of the chicken.
- Use Bone-In Chicken: For extra flavor and richness, use bone-in chicken pieces (legs, thighs, or wings). The bones release collagen during cooking, making the sauce naturally thicker and more flavorful.
- Leftovers: This stew is perfect for leftovers! It tends to taste even better the next day as the flavors meld together. You can store any leftover stew in an airtight container in the fridge for up to 3 days.
Serving Suggestions:
- Rice: Serve this succulent stewed chicken over a bed of fluffy white rice or brown rice to absorb the flavorful broth.
- Bread: Crusty bread, like a baguette or sourdough, is perfect for dipping into the sauce.
- Mashed Potatoes: A side of creamy mashed potatoes would be a comforting addition, making this dish a true family favorite.