Are you craving a hearty, delicious meal that's both easy to make and bursting with flavor? Look no further than this Red Chicken Stew! This recipe is perfect for a cozy weeknight dinner or a satisfying weekend lunch. It’s a fantastic example of homemade cooking at its finest, offering a healthy and flavorful alternative to takeout. Get ready to impress your family and friends with this simple yet incredibly satisfying dish. This easy recipe is perfect for those busy weeknights when you need a quick dinner idea, yet still want a delicious and nutritious meal.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tbsp paprika
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked rice or crusty bread, for serving
Instructions:
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Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
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Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
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Bloom the Spices: Stir in the paprika, smoked paprika, and cayenne pepper (if using) and cook for 1 minute, stirring constantly, to toast the spices and release their aroma. This step enhances the overall flavor profile of the stew significantly.
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Combine Ingredients: Return the chicken to the pot. Add the crushed tomatoes, diced tomatoes, chicken broth, oregano, and thyme. Season with salt and pepper to taste.
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Simmer: Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 20-30 minutes, or until the chicken is cooked through and the flavors have melded. The longer it simmers, the richer the flavor becomes.
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Serve: Garnish with fresh parsley and serve hot over cooked rice or with crusty bread for dipping.
Cooking Tips for the Best Red Chicken Stew:
- Bone-in Chicken: For a richer flavor, you can use bone-in, skin-on chicken thighs. Just be sure to adjust cooking time accordingly.
- Spice Level: Adjust the amount of cayenne pepper to your preference. If you prefer a milder stew, omit it entirely.
- Vegetables: Feel free to add other vegetables like potatoes, bell peppers, or zucchini.
- Thicken the Stew: If you prefer a thicker stew, you can simmer it uncovered for the last 10 minutes of cooking to reduce the liquid. Alternatively, a cornstarch slurry can be used.
Variations:
- Lemon Herb Chicken Stew: Add the zest and juice of one lemon along with fresh herbs like rosemary and thyme during the simmering process.
- Spicy Red Chicken Stew: Increase the cayenne pepper or add a pinch of red pepper flakes for extra heat.
- Creamy Red Chicken Stew: Stir in a splash of heavy cream or coconut milk during the last few minutes of cooking for a richer, creamier texture.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This Red Chicken Stew is a perfect example of delicious dishes that are also healthy meals. It’s a quick dinner idea that’s easy to customize to your liking, making it a versatile and satisfying addition to your weekly meal plan. Enjoy!