Today’s Tasty Pick: Homemade chicken and vegetable stew

There’s an old saying in my house (okay, maybe I just made it up): “Chicken on a Sunday is a celebration, but chicken on a Monday? That’s survival.”

See, you can’t eat chicken on Sundays alone — it’s meant to be shared, dressed up with sides, and served like you are expecting guests, even when you are not. But come Monday? That leftover roast deserves a second life, and that’s where this hearty, soul-warming chicken and vegetable stew comes in.

This isn’t your average throw-it-in-a-pot-and-hope-for-the-best situation. This is a Monday redemption story. It’s what happens when yesterday’s bird meets fresh vegetables, a little love, and the kind of broth that makes you forget it’s the start of the workweek. Comforting, nourishing, and just rustic enough to make you feel like you are doing something right — even if your inbox says otherwise.

How to make a Homemade chicken and vegetable stew

Serves: 4

• 4 chicken thighs or drumsticks (skin on or off, your choice)
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 red bell pepper, chopped
• 2 cups chicken broth (or water + chicken stock cube)
• 1 teaspoon paprika
• 1 teaspoon dried thyme (or 2 sprigs fresh)
• Salt and black pepper to taste
• 1 bay leaf (optional)
• 1 cup frozen peas (added at the end)
• Fresh parsley for garnish

Method:

1. Prep the Chicken: Season chicken with salt, pepper, and paprika.
2. Brown the Chicken: Heat oil in a large pot over medium heat. Brown the chicken on all sides (about 5–7 minutes). Remove chicken and set aside.
3. Sauté the Veggies: In the same pot, add onion and garlic. Sauté until soft and fragrant.
4. Add Root Veggies: Add carrots and potatoes. Stir for 2–3 minutes.
5. Simmer the Stew: Return the chicken to the pot. Pour in chicken broth. Add bell pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until chicken is cooked and veggies are tender.
6. Add Peas: Stir in frozen peas and simmer for another 5 minutes. Adjust seasoning with salt and pepper.
7. Serve: Remove bay leaf, garnish with parsley, and serve hot with rice, bread, or pap.

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