Description
A hearty and flavorful Roadrunner Chicken Stew made with free-range chicken and fresh vegetables.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound organic chicken thighs, boneless and skinless, cubed
- 2 medium sweet potatoes, peeled and cubed
- 1 cup snap peas, trimmed
- 1 cup diced bell peppers (any color)
- 4 cups homemade chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons cilantro, chopped (for garnish)
Instructions
- In a large Dutch oven, warm the avocado oil over medium heat. Add the diced onion and sauté until it becomes soft and translucent, about 6 minutes. Incorporate the minced garlic and cook for an additional minute, allowing the aroma to fill the kitchen.
- Introduce the cubed chicken to the pot, stirring frequently until the pieces are golden brown, roughly 6-8 minutes.
- Toss in the sweet potatoes, snap peas, and bell peppers, mixing well to combine all the ingredients.
- Pour the homemade chicken stock into the pot, then sprinkle in the dried oregano, smoked paprika, salt, and pepper. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, lower the heat to a simmer, cover the pot, and let it cook for 25-30 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
- Adjust the seasoning to your liking before serving. Ladle the stew into bowls and top with fresh cilantro for a burst of flavor.
Notes
- Feel free to substitute the vegetables based on your preference.
- This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg