Mediterranean Chicken Stew
Mediterranean Chicken Stew with step by step photos and a video recipe. It is made with tender chicken, vegetables and broth seasoned with oregano, thyme, and cumin, all cooked into a hearty one-pot meal.
Servings: 6 people
Calories: 208kcal
Equipment
- 1 Large Pot or Dutch Oven
Ingredients
Marinate the chicken
- 700 grams boneless skinless chicken breast
- ½ teaspoon ground black pepper add as per taste
- salt to taste
To make Mediterranean Chicken Stew
- 4 teaspoon olive oil divided
- 1 onion chopped
- 1 green bell pepper
- 1 red bell pepper
- 1 carrot peeled and diced
- 1 potato peeled and diced
- 2 teaspoon garlic minced
- 1 teaspoon ground pepper
- salt to taste
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1.5 teaspoon oregano
- ½ teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 14.5-ounce 1 can of crushed tomatoes
- ¼ cup chopped cilantro
- 1 tablespoon lemon juice
Instructions
- Season the chicken with salt and pepper.
- Heat 2 teaspoon of olive oil in a large pot or Dutch oven over medium heat. Brown the chicken for 2-3 minutes on each side. The chicken need not be cooked through. Remove it to a plate.
- In the same pot, add onions, bell peppers, carrots and potatoes. Stir and sauté the vegetables for 5-7 minutes until they are soft.
- Add garlic, pepper, salt, paprika, thyme, oregano and cumin. Sauté for 30 seconds.
- Add the chicken broth and tomatoes. Stir to combine. Cook until it comes to a boil.
- Reduce the heat to low. Add chicken back to the pan. Cover and cook on low heat for 30 minutes.
- Remove from heat. Add cilantro and lemon juice and stir to combine. Serve with bread or rice.
Video
Notes
- Use good-quality broth: It gives the best flavor. If using store-bought, choose a low-sodium one so you can control the salt.
- Be careful with salt: Broth and marinated chicken already contain salt. Add more only after tasting it.
- Don't rush the simmer: Slow cooking lets the chicken and veggies soak up all the Mediterranean herbs. It makes them tender, juicy, and naturally thickens the stew.
- Cut vegetables evenly: Chop potatoes and carrots into even sizes for uniform cooking.
- Finish with lemon juice or zest: A small squeeze of lemon (or some zest) brightens the stew beautifully.
- For a thicker stew: Mash a few cooked potatoes into the stew or simmer uncovered for a few extra minutes.
- Make it your way: Add olives, spinach, or chickpeas for a Mediterranean twist.
- Storage
- Transfer the leftovers to an airtight container and refrigerate. Stays good for 2 days. Reheat and serve.
- Store the leftovers within 2 hours of cooking.
- You can also freeze this stew. Thaw it overnight in the refrigerator. Reheat and serve.
Nutrition
Calories: 208kcal | Carbohydrates: 18g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 743mg | Potassium: 639mg | Fiber: 7g | Sugar: 5g | Vitamin C: 59mg | Calcium: 62mg | Iron: 2mg