Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic, green bell pepper, and red bell pepper. Cook for another 5-7 minutes, until vegetables are tender-crisp.
- Stir in diced tomatoes, chicken broth, oregano, cumin, and red pepper flakes (if using). Bring to a simmer.
- Return the browned chicken to the pot. Season with salt and black pepper.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
- Garnish with fresh parsley before serving.
Notes
- Serve this stew with rice, couscous, or crusty bread for a complete meal.
- For extra flavor, you can add a bay leaf during the simmering process and remove it before serving.
- This stew tastes even better the next day, making it a great option for meal prep.
- You can adjust the level of spice by adding more or less red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Turkish
- Diet: Low Calorie
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg