Chicken Stew by Douglas
This is a stick to your ribs comfort food type of stew that is easy to prepare and serves a lot of people.
Calories per serving:
Ingredients
- 2 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Salt
- 1 tsp White pepper
- 1 tsp Black pepper, freshly ground
- 1 tsp *Poultry seasoning
- 1 tsp Herbs de Provence
- 12 Chicken thighs
- 24 Red potatoes
- 2 Green pepper
- 2 Red onion
- 12 oz Chicken stock
- 1 can sliced carrots
Instructions
- Put thighs in a large plastic bag and add half of the spices. Let marinate, refrigerated for at least 1 hour. Cut up potato, peppers, and onions. Put them in a large pot with the remaining spice on the stove top with the chicken stock. Cook on low heat for a half an hour, checking to prevent burning. In the meantime, roast the thighs on a foil covered cookie sheet for a half an hour at 375. When the chicken is done, add it to the pot on the stove top and mix together. Add the carrots. Heat on low heat for about 10 minutes, stirring occasionally. Serve.
Notes
You can adjust the spices as you wish. If you decide to use fresh carrots, add them at the same time as the potatoes.
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