Bobo's Red Chicken Stew

Discover the rich, comforting flavors of Bobo’s Red Chicken Stew, a hearty one-pot dish that’s perfect for any occasion. This recipe features tender, bone-in chicken thighs simmered in a vibrant tomato-based broth infused with warm spices like smoked paprika, cumin, and cayenne pepper. Packed with wholesome ingredients like red potatoes, carrots, and bell peppers, this stew is as nutritious as it is satisfying. The addition of fresh cilantro adds a burst of brightness to each bowl, making it an irresistible family favorite. Ready in just over an hour, this easy-to-follow recipe is ideal for cozy dinners and meal prep. If you're looking for a flavorful and wholesome chicken stew, Bobo’s Red Chicken Stew is a must-try!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 6 pieces bone-in chicken thighs
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 1 large red bell pepper, diced
• 4 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1 14-ounce can canned diced tomatoes
• 3 cups chicken broth
• 4 medium red potatoes, diced into 1-inch cubes
• 3 medium carrots, peeled and sliced into rounds
• 1 bay leaf
• 0.25 cup fresh cilantro, chopped (for garnish)

Directions

Step 1

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.

Step 2

Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside.

Step 3

In the same pot, add the diced onion and red bell pepper. Sauté for 5 minutes until softened.

Step 4

Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for 1 minute until fragrant.

Step 5

Add the canned diced tomatoes and stir, scraping up any browned bits from the bottom of the pot.

Step 6

Return the chicken thighs to the pot and pour in the chicken broth. Bring to a simmer.

Step 7

Add the diced red potatoes, sliced carrots, remaining 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the bay leaf. Stir to combine.

Step 8

Reduce the heat to low, cover, and let simmer for 40 minutes, or until the chicken is tender and the vegetables are cooked through.

Step 9

Remove the bay leaf before serving.

Step 10

Serve the stew hot, garnished with fresh cilantro.

Nutrition Facts

Serving size	(3778.1g)

Amount per serving	% Daily Value*
Calories	4269.6

Total Fat 275.5g	0%
Saturated Fat 72.0g	0%
Polyunsaturated Fat 6.1g
Cholesterol 1222.9mg	0%
Sodium 8079.4mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 30.1g	0%
Total Sugars 37.1g
Protein 275.6g	0%

Vitamin D 0IU	0%
Calcium 587.8mg	0%
Iron 26.6mg	0%
Potassium 8600.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 26.0%

Carbs: 15.6%