Chicken Stew

Another version of a 1-pot meal using chicken.

Ingredients

• olive oil
• 4 chicken thighs, skin removed, bone-in or deboned
• 3 or 4 cloves
• garlic, minced or sliced
• 1 medium onion, diced
• 1 red pepper, cut into 2-centimeter chunks
• 1 carrot, quartered if large, and sliced
• 3 medium potatoes, diced into 1-cm chunks
• water or broth to cover
• 1/8 tsp oregano
• 1 shake of meat herb mix that includes rosemary and thyme
• green vegetables, such as zucchini or peas or flat or string beans, cut into bite-sized pieces

Directions

1. Fry onions and garlic in olive oil.
2. Brown the chicken thighs.
3. Add red pepper, carrot, potato, water or broth, oregano and other herbs.
4. Bring to boil and lower to a simmer.
5. Cook for 40 minutes, covered.
6. If there is too much water, remove cover to reduce the liquid.
7. For the last 5 minutes, add the green vegetables.
8. If chicken was bone-in, shred the meat off the bones and return to the pot.