This chicken stew recipe employs a few handy tricks to save time, giving you the best of both worlds: The velvety richness of a slow simmered stew without all the time by the stove. You don’t need to plan ahead or scramble to get everything in your crockpot before work!
This dish is very adaptable and a great option if you are trying to use up odds and ends from the fridge – don’t be afraid to play around with the veggies in this recipe: for example, leeks and carrots would also work well.
How to make Mediterranean Chicken Stew
Ingredients
- 1 teaspoon extra virgin olive oil
- 4 chicken breasts, cut in half
- 1/2 cup onion, diced
- 1 green bell pepper, diced
- 1/2 cup carrot, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tablespoon Greek oregano
- 28 ounces fresh red tomatoes, finely chopped or crushed by hand
- 6 ounces chickpeas
- 1 orange, juiced
- Pinch of chili flakes
- 2/3 teaspoon kosher salt
- 2 tablespoons black olives, chopped
- 1/2 bunch fresh flat-leaf parsley
Directions:
- Season chicken with salt and set aside. Heat a sauté pan on medium and add olive oil.
- Add chicken and sear until golden brown and turn over.
- After browning on both sides, remove chicken. Add onion, bell pepper, celery, and carrot. Cook for about 5 minutes until onion becomes translucent.
- Add garlic and cook for 3 minutes.
- Add oregano, tomato, and chickpeas. Allow to simmer for 10 minutes.
- Add remaining ingredients and taste for seasoning. Add chicken back to pot and simmer for another 5 to 10 minutes until chicken is cooked through.
- Serve with whole-wheat couscous, steamed vegetables, and green salad.
Chicken option: You can change chicken breasts with boneless, skinless chicken thighs. If you use chicken thighs, be sure to reduce the cooking time as they tend to cook more quickly and dry out more easily.
What to Serve with Chicken Stew
The beauty of a one-pot stew like this is that you really don’t need to add anything more to complete the meal. You can serve on your own or with just a side of your favorite crusty bread. To make it even more filling, make couscous as the stew simmers. Serve on top of the couscous, perhaps with a crisp lemon parmesan salad to start.
