One Pot Chicken Stew
Chicken, Potatoes and Greens make a healthy and tasty one pot stew
Ingredients
- 1.5lbs/680g chicken thighs- boneless, skinless
- 4 medium potatoes
- 1 large yellow onion chopped
- 5 cloves garlic minced
- 1lb/450g tomatoes chopped
- 1 bunch chard
- 4 tbsp all purpose flour
- 1/2 tsp ground black pepper
Mix all spices below in a bowl
- 2 tsp smoked paprika
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp chili powder
Instructions
- Slice chard and chop. Peel and cut potatoes into 1 inch chunks. Cut the chicken into bite size pieces. Coat chicken with 1/2 tsp salt, 1/2 tsp ground black pepper and all purpose flour. Heat up a pot and pour in enough oil to coat the bottom ( a few tablespoons).
- When the oil is hot, add the chicken pieces in a single layer. Depending on the size of your pot, you may have to do this in two batches. Don’t overcrowd the chicken. Leave the pieces alone for a few minutes until golden. Turn over and leave for a few minutes. Drain and set aside. Do the next batch. Remove all but 2 tablespoons oil from the pot.
- Add the chopped onion and cook until soft, stirring occasionally. Add the minced garlic and cook for a few minutes. Add the spices. Stir for a few seconds, then add the chopped tomatoes, stir for a minute. Add the cut up potatoes, salt and water to cover. Mix well, cover the pot and bring to a boil.
- Once it comes to a full boil, cover and cook on medium heat for 8 minutes. Then place the chicken on top, then the chopped chard. Don’t mix the chicken or chard in, just leave them on top. Cover the pot and cook for about 7 minutes until the potatoes are tender. Stir everything together, cover and cook for 5 minutes. If your stew needs water, add a little hot water. The potatoes should be tender but not falling apart. Taste and add more salt if you need to.
