Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups carrots, peeled and chopped
- 2 cups potatoes, peeled and chopped
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy pot with lid
Step-by-step instructions:
1. Heat olive oil in the Dutch oven over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add carrots, potatoes, and green beans to the pot and stir to combine.
5. Pour in diced tomatoes and chicken broth. Stir in dried thyme.
6. Bring mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until vegetables are tender.
7. Return chicken to the pot and cook for an additional 10 minutes, or until chicken is cooked through.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for browning chicken
- Low heat for simmering stew
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 350
- Fat: 12g
- Carbohydrates: 28g
- Protein: 32g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Green beans can be substituted with any other vegetable of your choice.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add a can of chickpeas or white beans for added protein and fiber.
- Substitute the thyme with rosemary or oregano for a different flavor profile.
- Add a cup of frozen corn or peas for added color and texture.
Tips and tricks:
- Cut vegetables into similar sizes for even cooking.
- Brown chicken in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove chicken and vegetables from the pot before adding the broth and tomatoes to avoid overcrowding.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Crusty bread or dinner rolls
Suggested side dishes:
- Green salad or roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more broth or water to thin it out.
- If the stew is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F to avoid foodborne illness.
Food history:
- Stews have been a popular dish throughout history, with variations found in many cultures around the world.
Flavor profiles:
- Savory, hearty, and comforting
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Herby, Comforting, Hearty