Ingredients
- 2 chicken breasts, cut into chunks
- 3 large potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 onions, peeled and chopped
- 3 cloves garlic, peeled and minced
- 625 ml (2 1/2 cups) chicken stock or broth
- 1 teaspoon tomato puree
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- 2 tablespoons vegetable oil
- 2 bay leaves
Instructions
- Cut the chicken breasts into chunks and season with salt and pepper.
- Heat 1 tablespoon of oil in a large pan and fry the chicken until no longer pink. Remove from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the same pan. Add chopped onions and cook until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped potatoes, carrots, celery, and bay leaves. Return the chicken to the pan.
- Pour in the chicken stock and bring to a boil. Cover with a lid and simmer for 10–15 minutes, or until vegetables are tender and chicken is cooked through. Add more stock or water if a thinner consistency is desired.
- Stir in the tomato puree, adjust seasoning with salt and pepper.
- Remove from heat and garnish with fresh parsley and dill before serving.
Notes
- This stew is adaptable—add other vegetables like peas, green beans, or zucchini for extra nutrition.
- Use bone-in chicken thighs for a richer flavor, if desired.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stove.
- Freezes well—cool completely before freezing in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Romanian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 9g
- Sodium: 1290mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 102mg