Best Chicken Stew ever

 

Ingredients

2 tbsp butter or olive oil

1 ½ lbs chicken thighs or breasts, cut into chunks

1 small onion, diced

2 cloves garlic, minced

2 carrots, sliced (can reduce for lower carbs)

2 stalks celery, chopped

1 small zucchini, diced (optional, for extra veggies)

1 red bell pepper, chopped

1 tsp paprika

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp salt (or to taste)

1/4 tsp black pepper

4 cups chicken broth

1/2 cup heavy cream or coconut milk (for creaminess)

1 cup cauliflower florets (for a low-carb potato substitute)

1 tbsp lemon juice (for brightness)

1 tbsp fresh parsley, chopped

Instructions

1. Sear the Chicken – In a large pot, heat butter or oil over medium heat. Add chicken and cook until browned. Remove and set aside.

2. Sauté the Veggies – In the same pot, add onions, garlic, carrots, and celery. Cook until softened.

3. Add Spices & Broth – Stir in paprika, thyme, oregano, salt, and pepper. Pour in the chicken broth and bring to a simmer.

4. Cook the Stew – Return chicken to the pot, add bell peppers and cauliflower. Cover and simmer for 25-30 minutes until everything is tender.

5. Make it Creamy – Stir in heavy cream or coconut milk and let it warm through.

6. Finish & Serve – Add lemon juice and parsley. Adjust seasoning if needed. Serve hot!

Would you like any variations, like a slow cooker version?