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SideChef
Recipes
Budget-Friendly
Summer Chicken and Vegetable Stew

11 INGREDIENTS • 7 STEPS • 40MINS

Summer Chicken and Vegetable Stew

Recipe
This Summer Chicken and Vegetable Stew is a flavorful and healthy side dish that can be enjoyed as a side dish, sauce or main course. It features a combination of peppers, tomatoes and chicken, making it a perfect, easy weeknight dinner packed with flavor.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
This Summer Chicken and Vegetable Stew is a flavorful and healthy side dish that can be enjoyed as a side dish, sauce or main course. It features a combination of peppers, tomatoes and chicken, making it a perfect, easy weeknight dinner packed with flavor.
40MINS
Total Time
$2.17
Cost Per Serving
Ingredients
Servings
4
us / metric
Bell Pepper
2
Large Bell Peppers, diced
Yellow Onion
1
Yellow Onion, diced
Tomato
2
Ripe Tomatoes, diced
Garlic
4 cloves
Garlic, minced
Olive Oil
1 Tbsp
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Fresh Parsley
as needed
Fresh Parsley
for garnish
Boneless, Skinless Chicken Thigh
1 lb
Boneless, Skinless Chicken Thigh
cut into bite-sized pieces
Egg
1
Egg
Milk
1 Tbsp
Milk
Nutrition Per Serving
VIEW ALL
Calories
226
Fat
9.2 g
Protein
25.2 g
Carbs
8.2 g
Love This Recipe?
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Summer Chicken and Vegetable Stew
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Heat Olive Oil (1 Tbsp) in a large skillet over medium heat. Add the Yellow Onion (1) and cook until softened and translucent. Add Garlic (4 cloves) and cook for another 1-2 minutes.
step 2
Add the diced Bell Peppers (2) to the pan and cook until softened.
step 3
Add the Tomatoes (2), Salt (to taste) and Ground Black Pepper (to taste). Bring to a boil, then reduce heat and simmer, uncovered, for about 20-30 minutes, or until the vegetables are tender.
step 4
In a separate skillet, cook the Boneless, Skinless Chicken Thigh (1 lb).
step 5
Once the chicken is cooked, combine it with the vegetable stew. Leave the stew to cool down a bit.
step 6
In the meantime, mix the Egg (1) and the Milk (1 Tbsp). After the stew has been cooled down, add the egg-milk mixture to the stew by stirring it.
step 7
Garnish with Fresh Parsley (as needed) and serve hot with crusty bread or rice.
step 7 Garnish with Fresh Parsley (as needed) and serve hot with crusty bread or rice.
Tags
Budget-Friendly
Gluten-Free
Chicken
Shellfish-Free
Dinner
Quick & Easy
Spring
Summer
Vegetables
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