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.

Ingredients

Scale

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

Instructions

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.
Sauté Aromatics: In the same pot, add diced onion and minced garlic, sauté for 2–3 minutes until fragrant and softened.
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.
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.
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.
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.
Season to Taste: Taste the stew and adjust seasoning with salt and black pepper as needed.
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