Serves: 8
This aromatic chicken stew bursts with savory flavors and tender veggies, all in under an hour. Bonus? It’s naturally low-carb, making it a guilt-free feast for your senses.
Ingredients:
- 2 1/2 lb. chicken thighs with skin & bone (you can opt for boneless)
- Salt and pepper to taste
- 6 tbsp olive oil divided
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 26-30 oz diced San Marzano tomatoes or 3.5 lb fresh tomatoes
- 1-2 jalapeños, sliced
- 1 small red chili pepper, sliced
- 1/2 cup fresh cilantro chopped
- 2-3 garlic cloves pressed
Instructions:
- Season the chicken thighs with salt and pepper.
- In a large heavy bottomed pot, heat 4 tbsp olive oil over high heat until it’s hot. Add the seasoned chicken and brown on both sides. Remove the chicken and set aside.
- In the same skillet add an additional 2 tbsp olive oil and bring the heat to medium high. Add the sliced onion and cook for about 2 minutes. Then add in the sliced bell pepper. Cook for an additional 3 minutes.
- Add in the chopped tomatoes. (if you do not have in season tomatoes use pre chopped tomatoes, preferably Pomi or San Marzano brand). Cover the pot with a lid and cook over medium heat for 10 minutes.
- Add the chicken back into the pot and season with salt. Start with 1 tsp so that you don’t over salt your dish and go from there. Place the lid back over the pot and cook the chicken medium, medium-low for about 30 more minutes or until chicken reaches 165 degrees Fahrenheit.
- Add the sliced jalapeños, chili pepper, chopped cilantro, and pressed garlic. Bring to a boil for 2 minutes and then remove from heat. Serve hot with whole wheat naan bread or brown rice if using for your first or second meal of the day.