Revamp your lunch with this easy, one‑pot chicken stew recipe

Beef is most commonly added to a stew, making it a classic choice. However, it isn't a bad idea to switch it up occasionally. Here, chicken or other poultry will work perfectly. This substitution makes the meal more delicate and less caloric. Complementing the poultry, the addition of colorful and healthy vegetables gives the stew a wonderful burst of flavor. Spices, especially those of your preference, and tomato paste play crucial roles too. All these ingredients come together to create a delightful dish.

Ingredients:

• 1.1 pounds of chicken breast,
• 1/4 cup of vegetable broth,
• 4 potatoes,
• 2 onions,
• 1 carrot,
• 1 parsley root,
• 1 leek,
• 1 red pepper,
• 5 mushrooms,
• 3 cloves of garlic,
• 3 tablespoons of tomato paste,
• 2 tablespoons of oil,
• 1 tablespoon of chopped parsley,
• 1 teaspoon of dried marjoram,
• salt and pepper to taste.

Instructions:

1. Cut the chicken breast into cubes and fry in a pot with heated oil until they start to brown slightly.
2. Meanwhile, chop the vegetables. Add the onion and leek to the chicken. Fry until they turn translucent. Incorporate the pressed garlic.
3. After a minute, add the carrot, parsley, potatoes, and pepper, along with the mushrooms.
4. Pour the vegetable broth over your ingredients and stir. Simmer the stew for 10 minutes, stirring occasionally.
5. Near the end of cooking time, add the tomato paste and parsley. Season the stew classically with salt and pepper. Stir thoroughly and simmer for another 5 minutes.
6. Serve this one-pot meal with a side of fresh vegetable salad and tasty bread.