Ingredients
Scale
- 1 ½ lbs lbs chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 red bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 1 lemon zested and juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
- Start by heating olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for another 1-2 minutes, making sure it doesn't burn.
- Add the chicken thighs to the pot, seasoning with salt, pepper, oregano, thyme, and paprika. Brown the chicken for about 5-7 minutes, turning occasionally.
- Once the chicken is browned, add the carrots, celery, and bell pepper. Stir everything together.
- Pour in the diced tomatoes and chicken broth, then add the lemon zest and juice. Bring the stew to a gentle boil.
- Reduce the heat to low and cover the pot. Let the stew simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- Check the seasoning and adjust if necessary. If you like it zestier, add more lemon juice! Serve hot, garnished with fresh parsley.
- Prep Time: 15
- Cook Time: 40