Ingredients:
- 1.5 lbs (700g) chicken pieces (such as thighs or drumsticks)
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 4 large carrots (peeled and sliced)
- 4 large potatoes (peeled and cubed)
- 1 cup green peas (fresh or frozen)
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary (optional)
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
1. Brown the Chicken:
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- Season the chicken pieces with salt and pepper.
- Add the chicken to the pot and brown on all sides. Remove the chicken and set aside.
2. Sauté the Aromatics:
- In the same pot, add a bit more oil if needed.
- Sauté the chopped onion until softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
3. Add Vegetables:
- Add the sliced carrots and cubed potatoes to the pot. Stir to combine with the onions and garlic.
4. Add Liquids and Seasonings:
- Stir in the chicken broth, diced tomatoes (with their juice), and tomato paste.
- Add the dried thyme, dried rosemary (if using), and bay leaf.
- Return the browned chicken pieces to the pot.
- Stir everything to combine.
5. Simmer the Stew:
- Bring the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender. Stir occasionally.
6. Add the Green Peas:
- About 10 minutes before the stew is done, stir in the green peas.
- Continue to simmer until the peas are heated through.
7. Serve:
- Remove the bay leaf.
- Garnish with fresh parsley.
- Serve hot with crusty bread or over rice if desired.
Enjoy your hearty and flavorful stewed chicken with carrots, potatoes, and green peas!
