Savory Chicken Stew Recipe
This savory chicken stew recipe has a unique blend of broiler-fryer, sliced zucchini, tomatoes pepper and delightful spices. Follow this savory chicken stew recipe and you can for sure have a filling meal. Check it out!
Ingredients
Salad or olive oil
1 2 1/2-pound broiler-fryer, cut up
1 large onion, diced
1 garlic clove, minced
3 medium-sized zucchini (about 8 ounces each), cut into 1/2-inch-thick slices
1 small eggplant, cut into 1-inch chunks
1 large green pepper, cut into 1-inch pieces
2 teaspoons salt
1 teaspoon basil
1 teaspoon oregano leaves
1/2 teaspoon sugar
2 large tomatoes, cut into wedges
Directions
1. In 6-quart Dutch oven or saucepot over medium-high heat, in 2 tablespoons hot salad oil, cook chicken, several pieces at a time, until browned on all sides, removing chicken pieces to plate as they brown.
2. In same Dutch oven over medium heat, in 1/2 cup hot salad oil, cook onion and garlic until tender, stirring occasionally. Add zucchini, egg plant, and green pepper; cook 5 minutes, stirring occasionally.
3. Return chicken to Dutch oven; stir in salt, basil, oregano, and sugar. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
4. Stir in tomato wedges; cover and simmer minutes longer or until chicken and vegetables are tender. Skim fat from liquid in Dutch oven.
2. In same Dutch oven over medium heat, in 1/2 cup hot salad oil, cook onion and garlic until tender, stirring occasionally. Add zucchini, egg plant, and green pepper; cook 5 minutes, stirring occasionally.
3. Return chicken to Dutch oven; stir in salt, basil, oregano, and sugar. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.
4. Stir in tomato wedges; cover and simmer minutes longer or until chicken and vegetables are tender. Skim fat from liquid in Dutch oven.
