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summer chicken stew recipe

Summer Chicken Stew

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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Ladle
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 pound chicken thighs boneless and skinless, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion chopped
  • 2 clove garlic minced
  • 2 carrots peeled and sliced
  • 2 stalk celery sliced
  • 1 bell pepper chopped
  • 3 cup chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 2 cup fresh corn kernels
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh basil chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Season chicken pieces with salt and pepper.
  • Add chicken to the pot and cook until browned, about 5 minutes.
  • Remove chicken from the pot and set aside.
  • In the same pot, add onion and garlic and sauté until soft, about 3 minutes.
  • Stir in carrots, celery, and bell pepper, cooking for an additional 5 minutes.
  • Pour in chicken broth and bring to a simmer.
  • Add thyme and paprika to the broth and stir.
  • Return chicken to the pot and cover, simmering for 30 minutes.
  • Stir in corn and cherry tomatoes and cook for another 10 minutes.
  • Remove pot from heat and let stew rest for 10 minutes.
  • Garnish with fresh basil before serving.

Notes

For a richer flavor, consider browning the chicken in batches to avoid overcrowding the pot, which ensures even browning. Feel free to adjust the seasoning according to your taste, adding more herbs or spices if desired. If you prefer a thicker stew, you can mash some of the cooked vegetables with a fork before serving.
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