This hearty and flavorful chicken stew is a celebration of simple ingredients transformed into a comforting and nutritious meal. Imagine tender chicken simmered in a rich broth, alongside vibrant chard, sweet zucchini, and protein-packed chickpeas. This recipe is perfect for a chilly evening or a satisfying weeknight dinner, offering a delicious and healthy alternative to heavier meals. The vibrant green chard adds a surprising depth of flavor, complementing the earthy chickpeas and succulent chicken perfectly. It's a dish that's both easy to prepare and impressive to serve.
Forget complicated recipes and lengthy prep times; this chicken stew is surprisingly straightforward. The simple yet effective flavor combinations create a wholesome dish that's bursting with taste. Ready to dive into the kitchen and create this culinary masterpiece? Let's get started with the step-by-step instructions below.
Tools Needed
- Pot
- Blender
- Comal (griddle)
Ingredients
- Chicken: Almost an entire chicken (half breast removed)
- Tomatoes: 9
- Zucchini: 2
- Chard (or spinach): A bunch
- Chickpeas: 1 cup (pre-cooked or soaked overnight and cooked)
- Onion: 1 medium
- Cilantro: 1 sprig
- Oregano: 1/2 teaspoon
- Ground black pepper: 1/2 teaspoon
- Puya chiles: 3
- Guajillo chile: 1
- Salt: to taste
- Oil
Step-by-Step Instructions
Step 1. Prepare the Base and Chicken
- Toast the puya and guajillo chiles on a comal until slightly charred, not burned.
- Boil the tomatoes in water until softened.
- Add the toasted chiles to the boiling tomatoes and simmer for 2 minutes, then remove from heat and let cool.
- Season the chicken with salt, pepper, and oregano.
- Blend the cooked tomatoes, chiles, oregano, and garlic with a little of the tomato cooking water.
- Heat oil in a pot and fry the seasoned chicken until golden brown (about 15 minutes).
Step 2. Build the Stew
- Add the chopped onion to the pot and fry for 8 minutes.
- Add the blended tomato sauce to the pot.
- Add 3/4 cup of water (plus more if needed) and salt to the sauce. Bring to a boil.
- Add the cooked chickpeas and simmer for 15 minutes.
Step 3. Add Vegetables
- Add the zucchini and cook for 7 minutes.
- Add the chopped chard and cook for a few more minutes until tender.
Step 4. Serve
- Garnish with fresh cilantro before serving.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Soak dried chickpeas overnight for easier cooking.
- Adjust the amount of water as needed to achieve your desired stew consistency.
Nutrition
- N/A
FAQs
1. Can I substitute other vegetables for the chard and zucchini?
Absolutely! Spinach, kale, carrots, or potatoes would all work well. Feel free to experiment with your favorite vegetables.
2. How can I make this stew ahead of time?
This stew tastes even better the next day! Prepare it as directed and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
3. Can I use bone-in or boneless chicken?
Both work! Bone-in chicken will add more flavor to the broth, but boneless cooks faster. Adjust cooking time accordingly.
This Chicken Stew with Chard, Zucchini, and Chickpeas is a testament to the magic of simple, fresh ingredients. Enjoy the satisfying warmth and delicious flavors of this versatile dish, perfect for any occasion. We hope you savor every spoonful!