Easy and Flavorful Stewed Chicken Recipe with Tips for Perfect Results
Welcome to the world of simple, delicious, and hearty stewed chicken dishes! Letrsquo;s dive into an easy-to-follow recipe that produces a flavorful, comforting meal. Whether you’re a seasoned cook or a beginner, this recipe will guide you through creating a delightful stewed chicken dish thatrsquo;s perfect for any occasion. Letrsquo;s get started!
Ingredients
4 chicken thighs, bone-in, skin-on (for more flavor) 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, sliced 2 potatoes, diced 1 bell pepper, chopped (any color) 1 can (14 oz) diced tomatoes with juice 2 cups chicken broth 1 teaspoon dried thyme 1 teaspoon paprika Salt and pepper to taste Fresh parsley for garnish (optional)Instructions
Preparation
Step 1: Season the chicken thighs with salt, pepper, thyme, and paprika.
Step 2: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin side down and brown for about 5 minutes on each side. Remove the chicken and set aside.
Sautéing Vegetables
Step 3: In the same pot, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent.
Step 4: Add the carrots, potatoes, and bell pepper. Cook for an additional 5 minutes.
Adding Tomatoes and Broth
Step 5: Stir in the can of diced tomatoes with juice and the chicken broth. Bring to a simmer.
Returning Chicken to the Pot
Step 6: Place the browned chicken thighs back into the pot. Ensure they are submerged in the liquid.
Simmering
Step 7: Cover the pot and let it simmer on low heat for about 30-40 minutes or until the chicken is cooked through and tender.
Serving
Step 8: Taste and adjust seasoning if necessary. Garnish with fresh parsley if desired. Serve hot with rice, bread, or on its own.
Tips for Perfect Results
Tip 1: Add other vegetables like green beans or peas for more variety.
Tip 2: For a spicier kick, add a diced jalape?o or some red pepper flakes.
Tip 3: Stop wasting money by buying whole chickens instead of parts. Open a bagged whole chicken directly in the Instant Pot inner pot with the steamer rack in the sink for cleanliness. Pay a bit more for air-chilled chickens as they are of the highest quality.
Tip 4: Use a spoon to gently separate the skin over the breast and whip 1/4 stick of soft room-temperature butter with salt, paprika, garlic, and thyme, or your preferred seasonings. Stuff that under the skin, massaging and spreading it.
Tip 5: Add a cup of water or broth to the bottom of the inner pot. Use the pressure cooking method, aiming for 6 minutes per pound but breaking that up to ensure even heating. Aim for a temperature of 160 F in the center of the breast after natural steam release.
Tip 6: Allow the chicken to cool on a rack, then carve or pull off the meat with clean hands. Store it in a warm container until ready to use.
Tip 7: Don’t forget to put the bones and carcass back in the pot, add water to cover, and pressure cook for a minimum of 1 hour. Strain, chill, and skimming off the fat to enjoy a highly nutritious bone broth within 3 days or freeze in a cube tray for later use.
Tip 8: Make a vegetable stew, then add the pre-cooked chicken at the end along with any fresh herbs you may have, and gently simmer to meld flavors. Use an Instant Pot for automatic fast cooking while keeping the kitchen sanitary and free from added heat and steam. Electric pressure cookers do release any steam during cooking.
Get ready to enjoy a delicious, comforting stewed chicken dish crafted with care and attention to detail. With these easy-to-follow tips and our simple recipe, yoursquo;ll have a flavorful meal thatrsquo;s sure to satisfy your taste buds!