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Chicken Stew


  • 1 whole chicken, cut up
  • olive oil
  • 3 large carrots, cut large pieces
  • 1/2 red pepper, sliced
  • 1/2 green pepper, sliced
  • 1/2 onion, cut into sliced
  • 2 cloves garlic, minced
  • 2 cups chicken broth/stock
  • 1/2 cup tomato sauce


  1. With paper towels, pat dry each piece of chicken and season with salt and pepper.
  2. In a large pot, over medium high heat, drizzle olive oil on the bottom and brown the chicken, skin side down first.
  3. Once it becomes brown, turn each piece over.
  4. Next add the garlic and all the vegetables. Stir and cook until the garlic has become fragrant.
  5. Then pour the chicken broth and tomato sauce.
  6. Give it a quick stir. Lower heat, allow to simmer just until the carrots are cooked through. Usually 10 minutes or so.
  7. Serve over rice or polenta.

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