Description
A hearty and flavorful Roadrunner Chicken Stew made with free-range chicken and fresh vegetables.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound free-range chicken thighs, boneless and skinless, cut into bite-sized pieces
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
- Stir in the sliced carrots, diced potatoes, and green beans.
- Pour in the chicken broth and add the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the vegetables are tender and the chicken is cooked through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add 1 teaspoon of red pepper flakes or a diced jalapeño when sautéing the onions.
- You can substitute the chicken thighs with chicken breasts for a leaner option, or add other vegetables like corn or peas for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: varies
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Roadrunner Chicken Stew, Free-Range Chicken, Chicken Stew Recipe