One-Pot Chicken and Veggie Stew

Instructions

1. 1

   Begin by preparing the vegetables: peel and chop the potatoes into cubes, peel and slice the carrots, deseed and chop the bell peppers, peel and dice the onions, and slice the celery.

2. 2

   Season the chicken breasts and legs with salt and pepper.

3. 3

   In a large pot, heat some oil over medium heat and brown the chicken pieces on all sides, then remove and set aside.

4. 4

   In the same pot, add the onions, carrots, and celery, and cook until the onions are translucent.

5. 5

   Add the bell peppers and potatoes to the pot, and cook for a few more minutes.

6. 6

   Return the chicken to the pot and pour in the chicken broth. Ensure the liquid covers the ingredients; if not, add some water until it does.

7. 7

   Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.

8. 8

   Taste and adjust the seasoning with salt and pepper if necessary.

9. 9

   Serve the stew hot, garnished with fresh herbs if desired.