Chicken Vegetable Stew with Potatoes and Tomato Broth
Chicken and vegetables make a brothy tomato stew; the cooked chicken is added back after the potatoes become tender.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken cut into bite-size pieces
- 4 carrots sliced
- 3 potatoes diced
- 2 stalks celery diced
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 can diced tomatoes 14.5-ounce can, with juices
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil divided
Preparation and Optional Finishes
- water as needed
Instructions
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Cook evenly cut chicken, turning, until browned and 165°F in the largest pieces; transfer to a plate.
- Add the remaining tablespoon oil and soften onion over medium heat, then stir in garlic briefly. Add carrots, potatoes, and celery and cook for a few minutes, stirring.
- Add broth, tomatoes with their juices, thyme, rosemary, salt, and pepper. Bring to a boil, then simmer gently for about 30–40 minutes until potatoes and carrots are fork-tender, adding water if needed.
- Remove from heat and stir in chicken and its juices. Adjust seasoning and divide into four portions.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.