Chicken and Vegetable Stew

Instructions

1. 1

   Begin by seasoning the chicken thighs with salt and pepper.

2. 2

   Heat a large pot over medium-high heat and add a tablespoon of oil.

3. 3

   Brown the chicken thighs on both sides, then remove them from the pot and set aside.

4. 4

   In the same pot, add the chopped onion and minced garlic, sautéing until the onion is translucent.

5. 5

   Add the sliced carrots and bell pepper to the pot, cooking for another 5 minutes.

6. 6

   Pour in the can of diced tomatoes, stirring to combine with the vegetables.

7. 7

   Return the chicken thighs to the pot, nestling them into the vegetable mixture.

8. 8

   Add enough water or chicken broth to cover the chicken and vegetables.

9. 9

   Bring the stew to a boil, then reduce the heat to low and cover the pot.

10. 10

    Simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.

11. 11

    Taste and adjust seasoning with salt and pepper as needed.

12. 12

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