Description
There’s nothing more comforting than a bowl of hearty stew, and this chicken and bell pepper stew served with fluffy rice is truly epic. Tender chunks of chicken simmer in a savory sauce with sweet bell peppers, onions, and aromatic spices, creating a dish that’s both satisfying and full of flavor. The rich stew paired with perfectly cooked rice makes this meal ideal for cozy weeknights, family dinners, or even meal prep for the week ahead.
Ingredients
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1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
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2 tablespoons olive oil
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1 large onion, diced
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3 cloves garlic, minced
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 green bell pepper, sliced
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2 medium tomatoes, diced (or 1 can diced tomatoes)
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2 tablespoons tomato paste
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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½ teaspoon dried oregano
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½ teaspoon chili flakes (optional, for heat)
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2 cups chicken broth
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1 tablespoon soy sauce or Worcestershire sauce
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Salt and black pepper, to taste
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2 tablespoons fresh parsley or cilantro, chopped
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3 cups cooked jasmine or basmati rice, for serving
Instructions
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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sear for 5–6 minutes until golden on all sides. Remove and set aside.
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In the same pot, sauté onion and garlic for 2–3 minutes until fragrant.
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Add bell peppers and cook for 4–5 minutes until slightly softened.
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Stir in tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes. Cook for 2 minutes to develop flavor.
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Pour in chicken broth and soy/Worcestershire sauce, then return the chicken to the pot. Stir well.
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Lower heat, cover, and simmer for 20 minutes until chicken is tender and stew thickens slightly.
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Taste and adjust seasoning with salt and pepper.
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Serve hot over fluffy rice and garnish with fresh parsley or cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes