Chicken Stew is the perfect dish for the winter months. It’s hearty, healthy, and delicious. Stew is a great way to use up vegetables you have in the refrigerator or freezer. This recipe includes, carrots, mushrooms, and potatoes, but you can use any vegetables that you prefer. Brussel sprouts, green beans, or any root vegetable works nicely.
2 – lbs. skinless, boneless, chicken thighs
2 – stalks celery
1 – large onion
1/4 – tsp. red pepper flake
4 – large carrots
1 – tbls. tomato paste
8 – oz. crimini mushrooms
2 – large potatoes
32 – oz. chicken stock
1 – can diced tomatoes
2 – cloves garlic
1/2 – tsp. oregano
1/2 – tsp. Herbs de Provence
Ground black pepper
Using a food processor, finely chop the celery and onion. Heat 2 tablespoons of olive oil in a large pot. Add the chopped celery and onions, and red pepper flake. Sauté until softened, about 5 minutes.
Sprinkle a little salt, black pepper, and Adobo on both sides of the chicken pieces. Move the celery mixture to one side of the pot to make room for the chicken. Add the garlic and chicken pieces, and brown on both sides.
Clear a small spot and add the tomato paste and carrots.
Cook for 1 minute then add the mushrooms and potatoes. Stir and cook another 1-2 minutes. Add the diced tomatoes, chicken stock, herbs de Provence, oregano, and salt to taste.
Stir and bring to a boil. Once it is boiling, turn the flame down to a simmer and cook about 1 hour, stirring occasionally.
Serve with a crusty bread and enjoy!