Ingredients
Scale
- 2 tablespoons olive oil
- 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cups Yukon Gold potatoes, diced
- 1 cup green beans, trimmed and cut into pieces
- 1 cup frozen peas
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- ½ teaspoon dried parsley
Instructions
- 1. Heat olive oil in a large pot over medium-high heat.
- 2. Season chicken pieces with salt and pepper, then brown in batches until golden, about 4-5 minutes per batch. Remove and set aside.
- 3. In the same pot, sauté onion and garlic until fragrant, about 2 minutes.
- 4. Add carrots, celery, and potatoes; cook for 5 minutes, stirring occasionally.
- 5. Stir in tomato paste, thyme, rosemary, smoked paprika, and parsley.
- 6. Return chicken to the pot. Add enough water or broth to cover ingredients by 1 inch.
- 7. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
- 8. Add green beans and peas; simmer uncovered for 10 more minutes.
- 9. Adjust seasoning if needed. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 28g
- Protein: 32g