This recipe for Stewed Chicken tastes like it has been cooking all day but comes together surprisingly quickly. The dish is packed full of flavor and can be served in many ways. I have eaten this simply over rice, made it into chicken tacos, burrito bowls and quesadillas.
MAIN INGREDIENT LIST FOR STEWED CHICKEN
- Chicken Thighs (bone and skin on)
- Red Bell Pepper
- Onion
- Tomato
- Brown Sauce (I used the brand Kitchen Bouquet)
HOW TO MAKE STEWED CHICKEN
To start, I cut up the onion and bell peppers into thin slices and dice the tomato and garlic. Once I have the vegetables prepared, I start the cooking process.
I recommend using a Dutch oven for this recipe. Heat the pan over medium heat with 1 tablespoon of cooking oil, I used sunflower oil as it has a high smoke point which is good when searing meat.
Next, I will pat dry the chicken thighs and season generously with salt and pepper. Drying the chicken will give a darker sear and avoid oil from popping in the pan. Sear the chicken for about 8 minutes skin side down to start, then flip and sear for another 5 minutes.
Once the chicken is seared, I remove the thighs from the pan, add the onion and bell pepper, and sauté for about 5 minutes. The peppers and onions should be slightly browned and softened, they do not have to be fully cooked at this point.
Then, I add the remaining ingredients and season with 1 tsp salt and 1/2 tsp pepper. Add the chicken back in the pan, cover and simmer for 20-30 minutes. The amount of time it takes to cook will really be dependent on how large the thighs are, I test the chicken by how easily it falls off the bone.
Finally, once the chicken is cooked, I recommend serving with a little extra cilantro and a squeeze of fresh lime juice on top.
Try making this recipe into tacos! This dish goes perfectly with my Stewed Chicken Tacos with Quick Pickled Jalapenos.
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Stewed Chicken
Equipment
- Dutch Oven
Ingredients
- 1 tbsp oil
- 2.5 lb chicken thighs bone and skin on
- 1 medium onion thinly sliced
- 1 red bell pepper sliced
- 1 medium tomato diced
- 3 cloves garlic minced
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp brown sugar
- 2 tbsp browning and seasoning sauce I used the brand Kitchen Bouquet
- 2 tbsp lime juice
- ½ cup fresh cilantro
- 2 cups low sodium chicken brown
- Salt and pepper
Instructions
- Heat oil over medium heat in a Dutch oven. Pat the chicken dry and season with salt and pepper on both sides. Add the chicken to the hot pan, skin side down. Sear for 8 minutes, until the skin is golden. Flip and cook for another 5 minutes. Remove chicken from pan and set aside.
- Keep the pan at medium heat and add the sliced pepper and onions. Sauté until slightly browned and softened, about 5 minutes. Add the diced tomatoes and garlic. Cook until the garlic is fragrant, about 30 seconds.
- Add the smoked paprika, oregano, brown sugar, brown sauce, lime juice, cilantro, 1 tsp salt, and ½ tsp pepper. Then add 2 cups of low sodium chicken brown and stir to combine.
- Add the chicken back into the pan, the chicken should be mostly covered with the broth. Bring to a simmer and cover the pan. Reduce the heat to keep at a simmer, the sauce should not be boiling. Let cook for about 20-30 minutes.
- The chicken will be done when it is tender and easy to remove from the bone. The internal temperature should reach at least 165 degrees Fahrenheit. The amount of time will be dependent on how large your chicken thighs are. Turn off heat and taste for seasoning, add salt and pepper as needed. I recommend serving with a slice of lime to squeeze on top as well.
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