Chicken Stew with Vegetables (Print Version)

Delight in a hearty stew brimming with chicken, tomatoes, potatoes, and carrots.

# Ingredients:

01 - 4 boneless skinless chicken breasts, diced
02 - 4 cups chicken broth
03 - 26 oz can crushed or diced tomatoes
04 - 1/2 teaspoon parsley
05 - 1/2 teaspoon thyme
06 - 1/2 teaspoon basil
07 - 1/2 teaspoon oregano
08 - 1/2 teaspoon black pepper
09 - Salt to taste
10 - 6 carrots, peeled and chopped
11 - 1 1/2 lbs Yukon gold potatoes, chopped

# Steps:

01 - In a Dutch oven, heat olive oil and add the diced chicken breasts. Sear the chicken until browned on all sides.
02 - Add the remaining ingredients, including chicken broth, tomatoes, herbs, spices, carrots, and potatoes.
03 - Bring the mixture to a boil, then reduce heat and let it simmer for an hour.
04 - Once the chicken is fully cooked and the vegetables are tender, serve the stew over rice or mashed potatoes.

# Notes and Tips:

01 - For a richer flavor, you can substitute Yukon gold potatoes with small red potatoes.

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