1 1/2 lbs boneless, skinless chicken breast or thighs, cut into 1 1/2-inch pieces
2 medium onions, chopped
3 cloves of garlic, minced
1 large red bell pepper, chopped
2 medium carrots, peeled and chopped
1 can of diced tomatoes (14.5 oz)
1 cup of chicken broth
Instructions
1.
In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
2.
Add the chicken and cook until browned, about 5-7 minutes. Remove from the pot and set aside.
3.
Reduce heat to medium and add the onion, garlic, bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
4.
Stir in the diced tomatoes and chicken broth. Return the chicken to the pot and bring to a simmer.
5.
Reduce heat to low and let simmer, covered, until the chicken is cooked through and the stew has thickened, about 10-15 minutes.
Storage Tip: Let the stew cool completely, then refrigerate or freeze for up to 3 days.
