It often happens that I crave a simple stew that can be made without much hassle. Chicken thighs and onions are always in the fridge, so when there's also a red bell pepper and a can of tomatoes left, I know exactly what's next. Dried dill is never missing either, and the final taste always seems balanced and suitable for a quiet dinner or lunch.
Quick Info
Total time: Approximately 1 hour and 15 minutes
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Servings: 4-5
Difficulty: easy
Recipe type: chicken stew, main course
Ingredients
4 chicken thighs
4 chicken wings
3 large onions
1 red bell pepper
1 can of tomatoes in their juice (approx. 400 g)
dried dill (to taste)
salt
pepper
4-5 garlic cloves
(optional) fresh parsley, for garnish
Instructions
1. I wash the chicken thighs and wings under cold running water and make shallow cuts in them without cutting all the way through. I boil them separately just long enough to skim off the foam. They don’t stay long – about 10 minutes – and I remove them immediately without cooking them through.
2. I finely chop the onions and dice the bell pepper. In a large pot, I heat a little oil and add the onions. I let them cook over medium heat, stirring occasionally, just until they become translucent, not browned.
3. I add the bell pepper to the onions and let it cook for a few minutes. I crush the canned tomatoes with a fork or by hand to make a chunky puree. I add them to the pot with the onions and bell pepper, letting them sauté together for about 5 minutes, stirring gently.
4. I add the meat to the pot over the vegetables. I pour in the juice from the canned tomatoes, then add enough cold water to cover the pieces of meat. I stir, cover the pot with a lid, and let it simmer over medium heat.
5. Occasionally, I check if more liquid is needed. When the meat is almost cooked (after about 40 minutes), I sprinkle in dried dill, salt, and pepper to taste. I taste and adjust the seasoning.
6. I let it simmer gently for another 5-10 minutes, then add the crushed garlic. If I have some on hand, I also add a bit of finely chopped fresh parsley directly to the pot.
7. I turn off the heat, cover, and let the pot sit for another 5 minutes before serving. The meat absorbs the flavors, and the sauce settles a bit.
Why I make this recipe often
I choose it because I don’t need many complicated ingredients, and the result is always consistent. It goes quickly if I have everything prepped, and it’s the kind of dish that can be reheated the next day without any issues. I also like it because it doesn’t require much attention; I can do other things while it simmers.
Tips and Variations
Tips
- Don’t let the onions burn; just let them soften.
- If you’re using farm-raised meat, it may need a longer cooking time.
- For a thicker sauce, leave the pot uncovered towards the end.
- You can add more tomato juice if you want extra sauce.
Substitutions
- If you don’t have dried dill, you can use fresh, but add it at the end.
- You can replace the wings with whole thighs or breast pieces, but the texture will be slightly different.
- Red onions can be used instead of white if that’s what you have.
Variations
- You can add some olives at the end for a slightly different flavor.
- If you like it spicier, you can add hot pepper along with the vegetables.
- Sometimes I use a few slices of carrot if I have them in the fridge.
Serving Ideas
- I serve it simply with polenta or fresh bread.
- It also goes well with plain rice, but I most often choose boiled or mashed potatoes.
- Cabbage salad or pickles complement the dish nicely.
Frequently Asked Questions
How much water should be added over the meat?
I add enough to cover the meat. If it reduces too much during cooking, I add a little hot water.
Can it be made without red bell pepper?
Yes, but the flavor will be a bit simpler. The bell pepper adds extra aroma and color, but it’s not mandatory.
What type of canned tomatoes is best?
Any canned tomatoes in their juice, whole or diced, will work. If they are whole, I crush them with a fork before adding them to the pot.
Can it be made with turkey meat?
Yes, but the cooking time may be a bit longer depending on the size of the pieces.
Can the stew be frozen?
I do not recommend it, as the texture of the meat and sauce changes after thawing. It’s better to keep it in the fridge for a few days.
Nutritional Values
Approximately, one serving has about 300-350 kcal, with 25-30 g of protein, 15-20 g of fat, and 15-20 g of carbohydrates (mainly from onions and tomatoes). Values may vary depending on the type of meat and how much sauce you consume. The stew is moderately filling and not very fatty if you don’t add extra oil.
Storage and Reheating
I keep it in the fridge in a sealed container for up to 3 days. I reheat it on the stove over low heat, stirring gently. If the sauce has thickened too much, I add a little water before reheating. I do not recommend freezing it as the texture changes.
Quick Info
Total time: Approximately 1 hour and 15 minutes
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Servings: 4-5
Difficulty: easy
Recipe type: chicken stew, main course
Ingredients
4 chicken thighs
4 chicken wings
3 large onions
1 red bell pepper
1 can of tomatoes in their juice (approx. 400 g)
dried dill (to taste)
salt
pepper
4-5 garlic cloves
(optional) fresh parsley, for garnish
Instructions
1. I wash the chicken thighs and wings under cold running water and make shallow cuts in them without cutting all the way through. I boil them separately just long enough to skim off the foam. They don’t stay long – about 10 minutes – and I remove them immediately without cooking them through.
2. I finely chop the onions and dice the bell pepper. In a large pot, I heat a little oil and add the onions. I let them cook over medium heat, stirring occasionally, just until they become translucent, not browned.
3. I add the bell pepper to the onions and let it cook for a few minutes. I crush the canned tomatoes with a fork or by hand to make a chunky puree. I add them to the pot with the onions and bell pepper, letting them sauté together for about 5 minutes, stirring gently.
4. I add the meat to the pot over the vegetables. I pour in the juice from the canned tomatoes, then add enough cold water to cover the pieces of meat. I stir, cover the pot with a lid, and let it simmer over medium heat.
5. Occasionally, I check if more liquid is needed. When the meat is almost cooked (after about 40 minutes), I sprinkle in dried dill, salt, and pepper to taste. I taste and adjust the seasoning.
6. I let it simmer gently for another 5-10 minutes, then add the crushed garlic. If I have some on hand, I also add a bit of finely chopped fresh parsley directly to the pot.
7. I turn off the heat, cover, and let the pot sit for another 5 minutes before serving. The meat absorbs the flavors, and the sauce settles a bit.
Why I make this recipe often
I choose it because I don’t need many complicated ingredients, and the result is always consistent. It goes quickly if I have everything prepped, and it’s the kind of dish that can be reheated the next day without any issues. I also like it because it doesn’t require much attention; I can do other things while it simmers.
Tips and Variations
Tips
- Don’t let the onions burn; just let them soften.
- If you’re using farm-raised meat, it may need a longer cooking time.
- For a thicker sauce, leave the pot uncovered towards the end.
- You can add more tomato juice if you want extra sauce.
Substitutions
- If you don’t have dried dill, you can use fresh, but add it at the end.
- You can replace the wings with whole thighs or breast pieces, but the texture will be slightly different.
- Red onions can be used instead of white if that’s what you have.
Variations
- You can add some olives at the end for a slightly different flavor.
- If you like it spicier, you can add hot pepper along with the vegetables.
- Sometimes I use a few slices of carrot if I have them in the fridge.
Serving Ideas
- I serve it simply with polenta or fresh bread.
- It also goes well with plain rice, but I most often choose boiled or mashed potatoes.
- Cabbage salad or pickles complement the dish nicely.
Frequently Asked Questions
How much water should be added over the meat?
I add enough to cover the meat. If it reduces too much during cooking, I add a little hot water.
Can it be made without red bell pepper?
Yes, but the flavor will be a bit simpler. The bell pepper adds extra aroma and color, but it’s not mandatory.
What type of canned tomatoes is best?
Any canned tomatoes in their juice, whole or diced, will work. If they are whole, I crush them with a fork before adding them to the pot.
Can it be made with turkey meat?
Yes, but the cooking time may be a bit longer depending on the size of the pieces.
Can the stew be frozen?
I do not recommend it, as the texture of the meat and sauce changes after thawing. It’s better to keep it in the fridge for a few days.
Nutritional Values
Approximately, one serving has about 300-350 kcal, with 25-30 g of protein, 15-20 g of fat, and 15-20 g of carbohydrates (mainly from onions and tomatoes). Values may vary depending on the type of meat and how much sauce you consume. The stew is moderately filling and not very fatty if you don’t add extra oil.
Storage and Reheating
I keep it in the fridge in a sealed container for up to 3 days. I reheat it on the stove over low heat, stirring gently. If the sauce has thickened too much, I add a little water before reheating. I do not recommend freezing it as the texture changes.