This stew chicken is so good, simple and fresh, really easy, full of flavor can be served with rice, quinoa or whatever you like the most.
One Pot Chicken Stew
- 2-4 boneless, skinless chicken breasts (or 1 pound), sliced into 2-inch strips
- 2 tbsp extra-virgin olive oil
- 2 red bell peppers, julienned
- 2 zanahorias slice
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes packed in oil, oil drained
- 1 1/2 cups low-sodium chicken broth
- 2 tbsp flat leaf parsley, chopped
- 1 tspn oregano
- 1 tspn chilli powder
- In a large non-stick pan, heat oil over medium heat. Add red bell pepper, carrot, onion, garlic, and cook for 3 minutes. Add tomatoes and chicken broth, oregano and chilli powder. Bring to a boil.
- Reduce heat and simmer, covered, for 10 minutes.
- Increase the heat of the pepper and tomato mixture, add the chicken and cook for an extra 15-30 minutes (checking and stirring occasionally), or until most of the liquid has cooked out.
- Serve hot over quinoa (or any whole grain) and sprinkle with parsley.