Epic Chicken & Bell Pepper Stew with Fluffy Rice Recipe

Introduction

This Epic Chicken & Bell Pepper Stew is a vibrant, comforting dish packed with colorful vegetables and tender chicken. Served over fluffy jasmine or basmati rice, it’s perfect for a satisfying weeknight meal full of bold flavors.

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 medium tomatoes, diced (or 1 can diced tomatoes)
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon chili flakes (optional, for heat)
• 2 cups chicken broth
• 1 tablespoon soy sauce or Worcestershire sauce
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley or cilantro, chopped
• 3 cups cooked jasmine or basmati rice, for serving

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sear for 5–6 minutes until golden on all sides. Remove and set aside.
2. Step 2: In the same pot, sauté diced onion and minced garlic for 2–3 minutes until fragrant.
3. Step 3: Add sliced bell peppers and cook for 4–5 minutes until slightly softened.
4. Step 4: Stir in diced tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes if using. Cook for 2 minutes to develop flavor.
5. Step 5: Pour in chicken broth and soy sauce or Worcestershire sauce, then return the chicken to the pot. Stir well to combine.
6. Step 6: Lower the heat, cover, and simmer for 20 minutes until chicken is tender and the stew thickens slightly.
7. Step 7: Taste and adjust seasoning with salt and black pepper as needed.
8. Step 8: Serve the stew hot over cooked jasmine or basmati rice, garnished with fresh parsley or cilantro.

Tips & Variations

• For a richer flavor, use chicken thighs instead of breasts; they stay moist and tender during cooking.
• If you prefer milder stew, reduce or omit the chili flakes.
• Substitute bell peppers with other vegetables like zucchini or mushrooms for variety.
• Add a splash of lemon juice or vinegar at the end to brighten the flavors.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. Leftover rice can be stored separately and reheated with a splash of water to keep it fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but thighs tend to stay juicier and more flavorful after simmering.

Is this stew spicy?

The chili flakes add optional heat, so you can adjust the spice level to your preference or leave them out for a milder dish.

Epic Chicken & Bell Pepper Stew with Fluffy Rice Recipe

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★★★★★

4.5 from 126 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A hearty and flavorful chicken and bell pepper stew simmered with aromatic spices and tender chicken pieces, served over fluffy jasmine or basmati rice. This comforting one-pot meal combines vibrant bell peppers, rich tomatoes, and smoky paprika to create a delicious, wholesome dish perfect for any occasion.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 medium tomatoes, diced (or 1 can diced tomatoes)
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon chili flakes (optional, for heat)
• 2 cups chicken broth
• 1 tablespoon soy sauce or Worcestershire sauce
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley or cilantro, chopped

For Serving

• 3 cups cooked jasmine or basmati rice

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Instructions

1. Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sear for 5–6 minutes until golden on all sides. Remove the chicken and set it aside.
2. Sauté Aromatics: In the same pot, add diced onion and minced garlic, sauté for 2–3 minutes until fragrant and softened.
3. Cook Bell Peppers: Add sliced red, yellow, and green bell peppers to the pot and cook for 4–5 minutes until they start to soften.
4. Add Tomatoes and Spices: Stir in diced tomatoes, tomato paste, smoked paprika, ground cumin, dried oregano, and chili flakes if using. Cook for 2 minutes, allowing the flavors to meld together.
5. Combine Ingredients and Simmer: Pour in the chicken broth and soy sauce or Worcestershire sauce, then return the seared chicken to the pot. Stir everything well.
6. Simmer the Stew: Reduce heat to low, cover the pot, and let it simmer gently for 20 minutes until the chicken is tender and the stew thickens slightly.
7. Season to Taste: Taste the stew and adjust seasoning with salt and black pepper as needed.
8. Serve: Serve the hot chicken and bell pepper stew over fluffy cooked jasmine or basmati rice. Garnish with freshly chopped parsley or cilantro for a burst of freshness.

Notes

• Use chicken thighs for juicier, more flavorful stew; breasts work well for a leaner option.
• Adjust chili flakes according to your preferred spice level or omit for a milder stew.
• Leftover stew can be refrigerated for up to 3 days and reheated gently on the stove.
• For a gluten-free version, use tamari or a gluten-free soy sauce alternative instead of regular soy sauce.
• Serve with steamed rice as suggested or substitute with quinoa or cauliflower rice for a low-carb option.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: chicken stew, bell pepper stew, chicken and rice, one-pot meal, comforting dinner, stovetop chicken recipe, easy chicken dinner