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


  1. Heat oil in skillet.
  2. Salt and pepper chicken. Add Chicken to pan and brown.
  3. Add garlic, onion, bell pepper to pan and cook till tender. Make sure not to burn.
  4. Add cilantro to pan and saute for 1 minute.
  5. Add Achiote powder or paprika to mixture and stir to combine.
  6. Add olives, potatoes, carrots and stir. Cook for one minute.
  7. Add 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!

Printable Recipe Card

About Chicken Stew

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

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