Chicken and Vegetable Stew with Broth
Ingredients:
Chicken pieces: 2 chicken breasts or 4 chicken thighs (you can use any preferred part of the chicken)
Olive oil or butter: 3 tablespoons
Large onion: sliced thin or chopped
Garlic: 3 cloves, minced
Carrots: 2, sliced
Zucchini: 1 large, sliced
Potato: 1 medium, diced into medium-sized cubes
Celery: 1 stalk, sliced
Tomato: 1 large, chopped
Chicken broth: 1.5 cups (prepared from fresh stock or dissolved bouillon cube in hot water)
Spices:
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
Salt to taste
Fresh herbs:
Handful of chopped parsley for garnish
Sprinkle of fresh cilantro (optional)
Instructions:
1. Prepare the Chicken:
In a large bowl, sprinkle the chicken pieces with a bit of salt, black pepper, and cumin, then rub it in well.
Let the chicken marinate for 15 minutes for added flavor.
2. Sear the Chicken:
In a large pot or dutch oven, heat two tablespoons of olive oil or butter over medium heat.
Add the chicken and cook for 5-7 minutes on each side until golden brown.
Remove the chicken and set it aside on a plate.
3. Add the Vegetables:
In the same pot, add the onion and sauté until softened and translucent.
Then add the garlic, stirring until it’s fragrant.
Add the carrots and celery, stirring for about 3 minutes until they start to soften.
Add the potatoes and zucchini, tossing them with the other vegetables to coat in the oil and lightly brown.
4. Prepare the Broth:
Add the chopped tomatoes and stir with the vegetables until they soften and turn into a sauce.
Return the chicken to the pot, then add the cumin, turmeric, cinnamon, and an extra pinch of salt and black pepper.
Stir well to coat everything in the spices.
Gradually pour in the hot chicken broth over the ingredients, stirring gently.
5. Simmer the Stew:
Allow the mixture to come to a boil over medium heat, then reduce the heat to a low simmer.
Cover the pot and let it cook for 30-40 minutes, or until the chicken is tender, fully cooked, and the flavors meld into the broth.
In the last 10 minutes of cooking, you can remove the lid to let some broth reduce for a thicker consistency if desired.
6. Garnish and Serve:
When the chicken and vegetables are fully cooked, turn off the heat and sprinkle the chopped parsley and cilantro on top for a fresh touch.
Serve the dish hot with white rice, couscous, or warm flatbread, as you prefer.
Additional Tips:
Vegetable Variety: Feel free to add any other vegetables you like, such as bell peppers or squash.
Thicker Broth: For a thicker sauce, you can add 1 teaspoon of flour or cornstarch mixed with a little water during the last 10 minutes of cooking.
Health Benefits:
This dish is rich in fiber and vitamins from the vegetables, making it a healthy and nutritious choice.
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