Easy Chicken Zucchini Stew
Make this hearty chicken and zucchini stew in one pot for an easy, wholesome dinner packed with protein and tender veggies.
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Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large carrots, chopped
- 3 cloves garlic, minced or grated
- 2 tablespoons smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 lbs chicken breasts or thighs, cut into 1-inch pieces
- 3 medium zucchini, chopped
- 14 ounce can of diced tomatoes
- 2-4 cups chicken broth*
Instructions
Sauté:
- Heat a large Dutch oven over medium-high heat. Once hot, add the oil and heat it up for 30 seconds. Add the chopped onions and stir, sautéing them for 2 to 3 minutes until they're soft. Add the chopped carrots and garlic cloves, and sauté for an additional 5 minutes. The carrots won't be tender yet, that's ok.
- Add the paprika, salt, and pepper to the pot. Stir to toast the spices for 1 minute.
- Add the chicken pieces to the pot and stir. Cook the chicken down for 3 minutes, until the outside of the chicken pieces looks white. You'll cook the chicken fully next.
- Add the tomatoes, including their juices, the zucchini, and the chicken broth to the pot, then stir to combine all the ingredients.
Cook:
- Bring the mixture to a simmer, reduce the heat to low, and cover the pot. Simmer for 30 to 45 minutes, opening the lid occasionally to stir. In the last 10 minutes of cooking, check to see how much liquid is left. If you like your stews more soupy, add 1 to 2 cups of additional broth, stir, and bring to a simmer.
Serve:
- Serve as is, with some crusty bread, or with a little cooked rice.
Notes
- Traditional stews are hearty in their ingredient-to-liquid ratio. Some people prefer theirs to have a soup-like consistency. If that's what you enjoy, I recommend buying a 32-ounce package (4 cups) of chicken broth and adding 1 to 2 cups towards the end of the cooking time.
- The liquid base can be thickened by making a slurry by mixing 1 tablespoon of cornstarch with 3 tablespoons of water. Add the slurry at the end of the cooking time, turn off the heat, and let it sit for 5 minutes before serving.
Nutrition
Serving: 1 bowl | Calories: 269kcal | Carbohydrates: 11g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 798mg | Potassium: 1115mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4866IU | Vitamin C: 29mg | Calcium: 66mg | Iron: 2mg
