Hearty Chicken and Vegetable Stew

Ingredients:

• 2 tbsp olive oil
• 1 lb (450g) chicken breast or thighs, boneless and skinless, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 large potato, peeled and diced
• 1 zucchini, sliced
• 1 cup green beans, cut into 1-inch pieces
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1 bay leaf
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken:
   Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken and set it aside.
2. Sauté the Vegetables:
   In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
3. Add the Broth and Spices:
   Add the chicken broth to the pot, then stir in the thyme, oregano, paprika, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a simmer.
4. Add the Potatoes and Cook:
   Add the diced potato to the pot and cook for 10-15 minutes, or until the potatoes are tender.
5. Add the Zucchini and Green Beans:
   Stir in the zucchini and green beans, and return the chicken to the pot. Simmer the stew for an additional 10-12 minutes, or until the vegetables are fully cooked and the chicken is tender.
6. Adjust Seasoning:
   Taste the stew and adjust the seasoning with more salt, pepper, or herbs if needed.
7. Serve:
   Ladle the stew into bowls, and garnish with freshly chopped parsley before serving.

Enjoy this hearty and nourishing chicken and vegetable stew! It’s perfect for a cozy meal on a cold day.

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