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


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


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!

About this Recipe

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