How to Make One-Pot Chicken and Vegetable Stew:
Step 1: Brown the Chicken
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chicken chunks to the pot, season with salt and pepper, and cook for about 5-7 minutes, until the chicken is browned on all sides. You don’t need to cook the chicken all the way through, as it will finish cooking in the broth. Once browned, remove the chicken from the pot and set it aside.
Step 2: Sauté the Aromatics and Veggies
In the same pot, add the diced onion and cook for 3-4 minutes, until it softens and becomes translucent.
Add the minced garlic, and sauté for another minute until fragrant.
Add the carrots, celery, zucchini, bell pepper, and green beans to the pot. Stir to combine and cook for 3-4 minutes. This will start to soften the vegetables and build flavor.
Step 3: Add Broth and Seasonings
Pour in the chicken broth and add the diced tomatoes (with their juices).
Stir in the dried thyme, dried oregano, and bay leaf. Season with salt and pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to low to simmer. Let it cook uncovered for 25-30 minutes, until the vegetables are tender and the flavors have melded together.
Step 4: Return Chicken and Finish Cooking
Add the browned chicken back to the pot. Stir everything together and simmer for an additional 10 minutes, allowing the chicken to cook through and absorb the flavors.
Taste and adjust seasoning as necessary—add a little more salt, pepper, or herbs to your liking.
Step 5: Serve and Garnish
Ladle the stew into bowls and garnish with freshly chopped parsley or cilantro for a pop of color and freshness.
Serve hot and enjoy!
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