Description
Cuban-Style Chicken and Vegetable Stew combines tender chicken thighs, potatoes, carrots, and bell peppers in a rich tomato broth for a hearty and comforting one-pot meal.
Ingredients
Scale
- 14 ounces boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 1 medium sweet bell pepper, sliced
- 4 medium potatoes, peeled and cubed (about 1 1/2 pounds)
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup crushed tomatoes
- 2 cups chicken broth or water
- 2 tablespoons chopped fresh parsley or cilantro
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook 3–4 minutes until softened, then add garlic and cook 30 seconds.
- Add chicken pieces and cook 5–7 minutes until lightly browned.
- Stir in carrots and bell pepper and cook 3–4 minutes.
- Add tomato paste and cook 1–2 minutes, stirring well.
- Pour in crushed tomatoes and chicken broth and stir.
- Add cubed potatoes, salt, black pepper, and paprika and bring to a gentle boil.
- Reduce heat to low, cover, and simmer 25–30 minutes until potatoes are tender and chicken is cooked through.
- Taste and adjust seasoning, then stir in fresh herbs before serving.
Notes
- Simmer uncovered for the last 5–10 minutes for a thicker stew.
- Add a bay leaf or a pinch of cumin for deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This stew tastes even better the next day as flavors develop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg