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Chicken Stew

A comforting and hearty Chicken Stew, filled with tender chicken, vibrant vegetables, and a savory broth, perfect for cold winter evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken thighs or breasts (cut into bite-sized pieces) Fresh or frozen, thawed beforehand.
  • 4 cups chicken broth (ensure it’s halal-certified) Use low-sodium for a healthier option.
  • 2 cups carrots, sliced Fresh for best flavor.
  • 2 cups potatoes, diced Any variety works well.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups green beans, trimmed Fresh or frozen.
Flavorings
  • 2 tablespoons olive oil For sautéing.
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • to taste Salt and pepper

Method
 

Preparation
  1. Start by chopping the onion, garlic, carrots, potatoes, and green beans. Having everything ready saves time and ensures a smooth cooking process.
Sautéing Aromatics
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become soft and fragrant, about 3-5 minutes.
Browning Chicken
  1. Add the chicken pieces to the pot. Scrape the bottom of the pan to incorporate any tasty bits stuck there. Sauté the chicken until lightly browned on all sides, about 5-7 minutes.
Combining Ingredients
  1. Stir in the carrots, potatoes, and green beans. Pour in the chicken broth and add thyme, rosemary, salt, and pepper. Bring to a boil.
Simmering
  1. Reduce the heat to low and let the stew simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Final Touches
  1. Before serving, taste and adjust the seasoning if needed.
Serving
  1. Ladle the stew into bowls and enjoy it with your favorite bread or rice!

Notes

This Chicken Stew is perfect for meal prepping. Store any leftovers in an airtight container in the refrigerator for up to 3 days. If freezing, use freezer-safe containers, and the stew will stay good for up to 3 months. When reheating, gently warm it on the stove over medium-low heat, adding a splash of broth if it thickens too much.