Chicken Stew with Bell Peppers and Onions
Chicken Stew with Bell Peppers and Onions
Ingredients
For the Chicken Stew
- 4 butterfly-cut chicken drumsticks
- 3 tablespoons avocado oil, for browning chicken
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons avocado oil, for sautéing vegetables
- 1 1/2 yellow onions, sliced into half-moons
- 1 red bell pepper, large, sliced
- 4 tablespoons butter
- 1 teaspoon avocado oil, to prevent butter from burning
- 2 tablespoons onion powder
- 2 tablespoons roasted garlic powder
- 1/2 tablespoon paprika
- 1 tablespoon thyme
- 1/2 teaspoon black pepper
- 2 tablespoons chicken bouillon
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons butter
- 6 cups water
- 6 cloves garlic, diced
For the Side Dishes
- 4 corn on the cob
- 1 tablespoon salt, for boiling water
- 1 1/2 cups white rice, uncooked
- 3 cups water, for cooking rice
Instructions
- 1
Prepare the chicken: Season the butterfly-cut chicken drumsticks generously with salt.
⏱️ 5 min
- 2
Brown the chicken: Heat 3 tablespoons of avocado oil in a deep pot over medium-high heat (approximately 350°F). Place the seasoned chicken drumsticks skin-side up in the hot oil. Brown on all sides until golden, about 10-15 minutes. Remove the chicken from the pot and set aside, leaving any drippings in the pot.
⏱️ 15 min•🌡️ 350
- 3
Sauté vegetables: In a larger pot, heat 2 tablespoons of avocado oil over medium heat. Add the sliced yellow onions and red bell pepper. Sauté for approximately 10 minutes, stirring periodically, until they are softened and slightly caramelized.
⏱️ 10 min
- 4
Infuse spices: Add 4 tablespoons of butter and 1 teaspoon of avocado oil to the sautéed vegetables. Stir in the onion powder, roasted garlic powder, paprika, thyme, black pepper, and chicken bouillon. Sauté with the vegetables for about 1 minute to release their aromas.
⏱️ 2 min
- 5
Make the roux: Add 3 tablespoons of all-purpose flour and an additional 1 1/2 tablespoons of butter to the pot. Cook, stirring constantly, for about 3 minutes to create a roux and incorporate the spices.
⏱️ 3 min
- 6
Build the stew base: Pour in 6 cups of water, stirring well and scraping the bottom of the pot to incorporate any browned bits. Add the diced garlic.
⏱️ 2 min
- 7
Combine and simmer: Transfer the previously browned chicken drumsticks and any accumulated juices from the first pot into the larger pot with the stew base. Bring the stew to a gentle simmer.
⏱️ 2 min
- 8
Cook the stew: Cover the pot and let the stew simmer on medium-low heat (approximately 200°F) for approximately 1 hour, or until the chicken is fork-tender and the flavors have melded. Stir occasionally to prevent sticking.
⏱️ 60 min•🌡️ 200
- 9
Prepare corn on the cob: While the stew simmers, bring a separate pot of water to a rolling boil. Add 1 tablespoon of salt. Add the corn on the cob and cook until tender, about 5-7 minutes.
⏱️ 15 min
- 10
Cook white rice: In another pot, combine 1 1/2 cups of white rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.
⏱️ 20 min
- 11
Serve: Once the stew has simmered and the chicken is fully cooked, taste and adjust seasonings if necessary. Serve the hearty chicken stew hot, alongside the fluffy white rice and tender corn on the cob.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Stew with Bell Peppers and Onions
Ingredients
For the Chicken Stew
- 4 butterfly-cut chicken drumsticks
- 3 tablespoons avocado oil, for browning chicken
- 1/2 teaspoon salt, plus more to taste
- 2 tablespoons avocado oil, for sautéing vegetables
- 1 1/2 yellow onions, sliced into half-moons
- 1 red bell pepper, large, sliced
- 4 tablespoons butter
- 1 teaspoon avocado oil, to prevent butter from burning
- 2 tablespoons onion powder
- 2 tablespoons roasted garlic powder
- 1/2 tablespoon paprika
- 1 tablespoon thyme
- 1/2 teaspoon black pepper
- 2 tablespoons chicken bouillon
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons butter
- 6 cups water
- 6 cloves garlic, diced
For the Side Dishes
- 4 corn on the cob
- 1 tablespoon salt, for boiling water
- 1 1/2 cups white rice, uncooked
- 3 cups water, for cooking rice
Instructions
- 1
Prepare the chicken: Season the butterfly-cut chicken drumsticks generously with salt.
⏱️ 5 min - 2
Brown the chicken: Heat 3 tablespoons of avocado oil in a deep pot over medium-high heat (approximately 350°F). Place the seasoned chicken drumsticks skin-side up in the hot oil. Brown on all sides until golden, about 10-15 minutes. Remove the chicken from the pot and set aside, leaving any drippings in the pot.
⏱️ 15 min•🌡️ 350 - 3
Sauté vegetables: In a larger pot, heat 2 tablespoons of avocado oil over medium heat. Add the sliced yellow onions and red bell pepper. Sauté for approximately 10 minutes, stirring periodically, until they are softened and slightly caramelized.
⏱️ 10 min - 4
Infuse spices: Add 4 tablespoons of butter and 1 teaspoon of avocado oil to the sautéed vegetables. Stir in the onion powder, roasted garlic powder, paprika, thyme, black pepper, and chicken bouillon. Sauté with the vegetables for about 1 minute to release their aromas.
⏱️ 2 min - 5
Make the roux: Add 3 tablespoons of all-purpose flour and an additional 1 1/2 tablespoons of butter to the pot. Cook, stirring constantly, for about 3 minutes to create a roux and incorporate the spices.
⏱️ 3 min - 6
Build the stew base: Pour in 6 cups of water, stirring well and scraping the bottom of the pot to incorporate any browned bits. Add the diced garlic.
⏱️ 2 min - 7
Combine and simmer: Transfer the previously browned chicken drumsticks and any accumulated juices from the first pot into the larger pot with the stew base. Bring the stew to a gentle simmer.
⏱️ 2 min - 8
Cook the stew: Cover the pot and let the stew simmer on medium-low heat (approximately 200°F) for approximately 1 hour, or until the chicken is fork-tender and the flavors have melded. Stir occasionally to prevent sticking.
⏱️ 60 min•🌡️ 200 - 9
Prepare corn on the cob: While the stew simmers, bring a separate pot of water to a rolling boil. Add 1 tablespoon of salt. Add the corn on the cob and cook until tender, about 5-7 minutes.
⏱️ 15 min - 10
Cook white rice: In another pot, combine 1 1/2 cups of white rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.
⏱️ 20 min - 11
Serve: Once the stew has simmered and the chicken is fully cooked, taste and adjust seasonings if necessary. Serve the hearty chicken stew hot, alongside the fluffy white rice and tender corn on the cob.
⏱️ 5 min