Chicken Stew

Racheal Fernandez


This stew is perfect for Fall or Winter! It has all the flavors that I love. It not only warms you up but fills your belly as well! Enjoy!


★★★★★ 1 vote

15 Min
45 Min


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2 lb
chicken thighs, skinless and boneless, cubed
2 clove
garlic, minced
1 large
onion, chopped
1 large
bell pepper, chopped
1 bunch
cilantro, fresh, chopped
1 Tbsp
achiote powder or spanish paprika
1 can(s)
tomato paste
1 box
chicken broth
1 can(s)
black olives
3 large
potato, stew cut
3 large
carrots, stew cut
salt and pepper
1 Tbsp
olive oil, extra virgin
salt and pepper

How to Make Chicken Stew


  • 1Heat oil in skillet.
  • 2Salt and pepper chicken. Add Chicken to pan and brown.
  • 3Add garlic, onion, bell pepper to pan and cook till tender. Make sure not to burn.
  • 4Add cilantro to pan and saute for 1 minute.
  • 5Add Achiote powder or paprika to mixture and stir to combine.
  • 6Add olives, potatoes, carrots and stir. Cook for one minute.
  • 7Add chicken broth. Bring to a boil over high heat than cover pot and lower heat to simmer for 45 minutes or till vegetables are tender. Enjoy!

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About Chicken Stew

Course/Dish: Chicken
Hashtags: #stew, #Tomato, #paste

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