Chicken and Vegetable Stew Recipe

Name: Chicken and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken thighs; 2 carrots, diced; 6 small red potatoes, scrubbed and diced; 3 minced garlic cloves; 12 medium green cabbage, cut into chunks; 1 bell pepper, coarsely chopped; 1 medium onion, chopped; 3 cups chicken broth; 14 12 ounces diced tomatoes; 1 teaspoon coriander; 2 teaspoons sazon goya with coriander and annatto; ½ teaspoon salt; ¼ teaspoon pepper

Servings: persons

4 boneless skinless chicken thighs
2 carrots, diced
6 small red potatoes, scrubbed and diced
3 minced garlic cloves
12 medium green cabbage, cut into chunks
1 bell pepper, coarsely chopped
1 medium onion, chopped
3 cups chicken broth
14 12 ounces diced tomatoes
1 teaspoon coriander
2 teaspoons sazon goya with coriander and annatto
½ teaspoon salt
¼ teaspoon pepper

1
Cut partially defrosted chicken thighs in to bite sized chunks.
2
Place all ingredients in a crockpot and cook on low for about 8 hours, or high for 4 hours.
3
I used Goya's Sazon seasoning and added some Bijol seasoning and more coriander.
4
Season to your taste and add or subtract salt and pepper amounts.
5
This is a good hearty soup to serve with crusty bread.
6
I cut the vegetables a little larger to make it more like a stew than a soup.
7
Add more broth if you want a soup.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 boneless skinless chicken thighs, 2 carrots, diced, 6 small red potatoes, scrubbed and diced, 3 minced garlic cloves, and more.

Yes, Chicken and Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Vegetable Stew

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