This easy chicken and vegetable recipe features hearty veggies that are simmered in a tomato and wine broth that is flavored with spices. The one pot spicy chicken stew comes together in a large dutch oven on your stove top, filling the kitchen with the delicious aroma of winter comfort food.
One pot meals are a big hit at my house right now. My family loves them because of the flavor that develops when the food is cooked in one pot and I love them because of the easy clean up later.
What is not to like about one pot stews? Nothing brings flavor to a stew pot the way one pot cooking does. (For another great recipe, try this one pot chicken and barley stew.)
Each stage of the cooking process adds an extra boost of taste and the short cooking times between steps gives me a chance to clean up as I go. It’s a great feeling getting a meal on the table and not having a sink full of utensils to clean up. Be sure to check out my one pot cooking tips here.
One pot meals that can be made in 30 minutes are favorites of mine. Try this chicken piccata with artichokes heart recipe. It has an amazing sauce!
Making this one pot spicy chicken stew.
This stew is has a base of hearty stew vegetables. I used onions, celery, garlic and sweet yellow peppers. These will be cooked first and then simmered in a broth made of Worcestershire, sauce, paprika, parsley and Tabasco. It has a savory thing going on with just a bit of spicy heat.
I started by seasoning the chicken with sea salt and smoked paprika.
The chicken is the first layer in this stew. It gets cooked in olive oil and butter in a hot dutch oven. Once the chicken has browned, I transferred it to a plate and started the veggie layer of flavors.
Be sure to scrape all the crusty bits off the bottom of the slow cooker and add the onions, celery, peppers and garlic. Cook them for 5 minutes until the veggies are tender and soft.
Stir in the diced tomatoes, wine, chicken stock, Worcestershire sauce, Tabasco and parsley to make the flavorful cooking liquid. Bring it to a boil and then return the chicken to the pan and let it simmer on the stove for 30 minutes, covered.
Now is a good time to clean away a few measuring cups and put away the ingredients. I’ve gotten in the habit of cooking this way and love the short periods of cooking time, since this is a big factor in my clean kitchen when I am done.
Time to stir in the corn and edamame beans. I used frozen edamame that comes in individual packages. 3 minutes in the microwave right in their package while the chicken cooked makes getting them ready easy. Cover again and simmer for 30 more minutes.
Any good stew has a thickened broth. Just combine flour and water in a glass and then add a bit of the hot cooking liquid. Pour this mixture into the stew and cook, stirring often while the broth thickens.
Garnish with parsley and serve hot with hot crusty bread or perfect buttermilk biscuits for a satisfying meal that will warm you to the bones on these cold winter nights.
Tasting this easy chicken and vegetable recipe
This one pot spicy chicken stew has fork tender chicken pieces that have simmered in a rich and savory broth. I like using chicken thighs to add a richness and extra bit of flavor to the dish. The veggies add a hearty texture and the amazing sauce is spicy and exotic tasting.
And as I look around my kitchen and see one (count ’em!) pan to clean up, it reminds me of just why I love one pot meals so much.
I just can’t get enough of the fabulous flavor in this dish that comes from all those layers of cooking. It’s like a slow cooker for ease of clean up but the taste is so much better because of all the caramelization that comes from cooking on the stove in layers of flavor.
This yummy one pot spicy chicken stew makes three generous servings at 437 calories each. The stew is high in fiber, low in calories and loaded with protein for the day.
If you are looking for the ultimate winter comfort food, you can’t beat this easy chicken and vegetable recipe.
- 1 pound of chicken thighs, halved with skin removed
- 1 tbsp of smoked paprika
- Dash of Sea Salt
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, chopped
- 2 stalks of celery, chopped on the diagonal
- 6 small yellow sweet peppers, sliced and seeded
- 2 cloves of garlic, finely chopped
- 1 14 oz can of diced tomatoes
- ½ cup of white wine
- 1 cup of chicken stock
- 2 tsp of Worcestershire sauce
- ¼ tsp of Tabasco sauce
- 2 tsp of dried parsley
- 1 cup of frozen corn, thawed
- ¾ cup of cooked edamame beans
- 2 tbsp flour
- 4 tbsp water
- Season the chicken with sea salt and smoked paprika. Heat the olive oil and butter in a hot dutch oven.
- Add the chicken pieces and cook over a medium heat for 10-15 minutes, turning half way through. Transfer the chicken to a plate.
- Reduce the heat to low, and scrape the crusty bits off the bottom of the dutch oven and add the onions, celery, peppers and garlic. Cook for 5 minutes until the veggies are tender and soft.
- Add the diced tomatoes, wine, chicken stock, Worcestershire sauce, Tabasco and parsley. Bring to a boil, stirring to combine.
- Return the chicken to the pan, cover and reduce the heat and simmer, stirring occasionally for 30 minutes.
- Stir in the corn, and edamame beans, cover and simmer for another 30 minutes.
- Combine the flour with the water in a glass and add a bit of the hot cooking liquid. Stir well and then mix this mixture into the stew. Cook, stirring often for 5 minutes until the liquid has thickened. Garnish with parsley and serve hot with crusty bread.
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