Jitterbug's Stewed Chicken

Discover the soul-warming comfort of Jitterbug's Stewed Chicken, a rich and hearty dish brimming with smoky spices, aromatic herbs, and tender chicken thighs simmered to perfection in a savory tomato-based sauce. This one-pot wonder starts with golden-seared chicken, followed by sautéed onions, bell peppers, and garlic that infuse every bite with deep, layered flavor. Simmered with tomatoes, chicken broth, and fragrant bay leaves, this dish delivers a velvety sauce ideal for spooning over fluffy rice, creamy mashed potatoes, or crusty bread. With just 20 minutes of prep time and an hour of slow cooking, Jitterbug's Stewed Chicken is the perfect choice for a cozy family dinner or an impressive meal worth savoring.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1.5 teaspoons paprika
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (14 ounces) crushed tomatoes
• 1.5 cups chicken broth
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped
• 2 scallions, thinly sliced (optional)

Directions

Step 1

Pat chicken thighs dry with a paper towel. Season both sides with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon thyme.

Step 2

Dust chicken thighs with flour on all sides, shaking off any excess.

Step 3

In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear chicken thighs in batches, skin-side down first, until golden brown, about 3-4 minutes per side. Remove chicken and set aside.

Step 4

In the same pot, reduce heat to medium and add the diced onion and diced bell pepper. Sauté until softened, about 5 minutes.

Step 5

Add minced garlic and tomato paste to the pot. Cook for 1-2 minutes, stirring frequently, until fragrant.

Step 6

Stir in the crushed tomatoes, chicken broth, remaining 1/2 teaspoon salt, and 1/2 teaspoon paprika. Add bay leaves and bring the mixture to a simmer.

Step 7

Return the seared chicken thighs to the pot, nestling them into the sauce. Cover with a lid and reduce heat to low. Simmer gently for 40 minutes, stirring occasionally to prevent sticking.

Step 8

Remove the lid and simmer uncovered for an additional 15-20 minutes to thicken the sauce, if desired. Discard bay leaves.

Step 9

Garnish with fresh parsley and scallions (if using). Serve hot with rice, mashed potatoes, or crusty bread.

Nutrition Facts

Serving size	(2709.2g)

Amount per serving	% Daily Value*
Calories	3738.6

Total Fat 263.0g	0%
Saturated Fat 69.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1215mg	0%
Sodium 5501.7mg	0%
Total Carbohydrate 72.4g	0%
Dietary Fiber 16.2g	0%
Total Sugars 30.8g
Protein 260.0g	0%

Vitamin D 0IU	0%
Calcium 409.1mg	0%
Iron 22.7mg	0%
Potassium 5649.6mg	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: 64.0%

Protein: 28.1%

Carbs: 7.8%