This Chicken Stew with Mediterranean Flavors is comforting and warms Your Tummy!!

Ingredients

• 2 tbsp Olive Oil (extra virgin)
• 1.5 kg Chicken Thighs (bone‑in, skin‑on, cut into bite‑size pieces)
• to taste Salt (kosher preferred)
• to taste Black Pepper (freshly ground)
• 1 large Onion (diced)
• 3 cloves Garlic (minced)
• 3 pieces Bell Peppers (one yellow, one green, one red; sliced)
• 1 tsp Dried Thyme (dried)
• 1 tsp Dried Oregano (dried)
• 1 tsp Paprika (smoked or sweet)
• pinch Red Pepper Flakes (optional for heat)
• 2 sprigs Fresh Rosemary (plus extra for garnish)
• 2 tbsp Tomato Paste (canned)
• 2 cups Chicken Stock (low‑sodium)
• 1 cup Water (just enough to slightly cover the chicken)
• 3 medium Potatoes (peeled and cubed)
• 2 large Carrots (sliced)
• 1 tbsp Balsamic Vinegar (adds depth at the end)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, slice the bell peppers, peel and cube the potatoes, slice the carrots, and season the chicken pieces with salt and pepper.

   Time: PT10M

2. Sear Chicken

   Heat 2 tbsp olive oil in the pot over medium‑high heat. Add the chicken pieces in a single layer and sear until browned on all sides, about 8 minutes.

   Time: PT8M

   Temperature: medium-high

3. Remove Chicken

   Transfer the browned chicken to a plate and set aside.

   Time: PT1M

4. Caramelize Onions

   In the same pot, add the diced onion, season with a pinch of salt, and sauté until lightly caramelized, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Add Garlic

   Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

   Time: PT30S

   Temperature: medium

6. Add Bell Peppers

   Stir in the sliced bell peppers and cook for 3 minutes until they begin to soften but retain color.

   Time: PT3M

   Temperature: medium

7. Bloom Spices & Tomato Paste

   Add dried thyme, oregano, paprika, red pepper flakes, fresh rosemary leaves, and tomato paste. Cook, stirring, for 1 minute to bloom the spices.

   Time: PT1M

   Temperature: medium

8. Deglaze and Simmer

   Return the chicken to the pot, pour in chicken stock and water just to cover the meat. Bring to a rapid boil, then reduce to a low simmer.

   Time: PT5M

   Temperature: high

9. Initial Simmer

   Reduce heat to low and let the stew simmer for 10 minutes to develop flavor.

   Time: PT10M

   Temperature: low

10. Add Potatoes & Carrots

    Stir in the cubed potatoes and sliced carrots. Increase heat to bring back to a boil, then lower again and simmer until vegetables are tender and chicken is cooked through, about 15 minutes.

    Time: PT15M

    Temperature: medium

11. Finish with Balsamic

    Stir in 1 tbsp balsamic vinegar and a few fresh rosemary sprigs. Adjust salt and pepper, then reduce heat to the lowest setting and let sit for 2 minutes.

    Time: PT2M

    Temperature: low

12. Serve

    Ladle the stew into bowls and serve hot, optionally with crusty bread or rice.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g