Chicken stew with roasted peppers
Chicken stew with roasted peppers
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Number of servings: 4
Welcome to our kitchen! Today, I present to you a delicious recipe for chicken stew with roasted peppers, a dish that reminds us of sunny summer days, even in the coldest winter days. This stew is perfect for enjoying with loved ones, and it's also easy to prepare with ingredients you likely already have in your freezer. Let's see together how we can make it step by step!
Ingredients
- 1 chicken (thighs and breast, approximately 1.5 kg)
- 6 roasted bell peppers (preferably frozen)
- 3 large onions
- 1 tablespoon tomato paste
- 75 ml oil
- 300 ml chicken or vegetable broth
- Sweet paprika (to taste)
- Salt and pepper (to taste)
- A bunch of fresh parsley
Steps for preparation
1. Preparing the chicken: Start by washing the chicken meat thoroughly under cold running water. Once washed, let it drain well, then cut it into suitable pieces. This step is essential to ensure that each piece cooks evenly.
2. Heating the oil: In a deep pot, heat the oil over medium heat. It is important to use good quality oil, as it will influence the final taste of the stew. Olive oil or sunflower oil are excellent options.
3. Browning the chicken: Once the oil is hot, add the chicken pieces and lightly brown them on all sides, about 5-7 minutes. This will create a delicious crust and seal in the meat's juiciness.
4. Adding the onions: Slice the onions and add them to the pot. Let the onions sauté together with the chicken, stirring occasionally, for 5 minutes. The onions will bring a sweet flavor to the stew.
5. Including the peppers: Cut the roasted peppers into larger pieces (if they are frozen, there is no need to thaw them before adding) and add them to the pot. The peppers will provide a rich flavor and a vibrant color to the dish.
6. Cooking in the oven: After the peppers have sautéed for 5 minutes with the chicken and onions, pour in the chicken or vegetable broth. When the mixture begins to boil, cover the pot with a lid and transfer it to a preheated oven at 180°C. Let the stew simmer for about 30 minutes, until the chicken is tender and the flavors have combined.
7. Finishing the stew: After the cooking time has passed, remove the pot from the oven and add the tomato paste. Season with salt, pepper, and paprika to taste. Stir well to blend the flavors. Let it simmer for 5-10 minutes on the stovetop, uncovered, to concentrate the sauce.
8. Serving: When the stew is ready, sprinkle fresh chopped parsley on top, adding a touch of freshness to the dish. This meal is usually served hot, alongside a portion of steaming polenta, rice, or fresh bread.
Useful tips
- Ingredients: If you don't have roasted peppers, you can use fresh peppers, which you can grill or sauté beforehand for a similar flavor. Additionally, the chicken can be replaced with turkey or pork, depending on your preferences.
- Variations: For an extra flavor boost, try adding green or black olives, or even some slices of bacon for a more intense taste. You can also experiment with different spices, such as thyme or oregano.
- Frequently asked questions:
- Can I use fresh peppers instead of roasted peppers? Yes, but roasted peppers add a very pleasant sweet and smoky flavor.
- What can I do with leftover stew? The chicken stew can be stored in the refrigerator for 2-3 days or frozen for later use. It is just as delicious after freezing!
Nutritional benefits
This chicken stew is an excellent source of protein, thanks to the chicken meat, and contains many vegetables, thus contributing to the intake of vitamins and minerals. The parsley added at the end not only enhances the dish's appearance but also brings antioxidant benefits.
A personal note
This recipe has become a family favorite, especially on cool autumn days. Each bite reminds us of the moments spent together, and its aroma makes us feel at home. I encourage you to add your own variations and share this recipe with your loved ones. Enjoy your meal!
Ingredients: thighs and breast of a chicken 6 roasted bell peppers (I had frozen) 3 large onions a tablespoon of tomato paste 75 ml oil 300 ml broth paprika salt pepper a bunch of parsley
