Chicken and Pepper Stew

This fragrant and flavorful stew is a snap to put together, making it an excellent weeknight meal option. We like to serve this on a bed of steamed rice or with crusty buttered bread for mopping up all of the tasty broth.

PREP TIME: 10 minutes
COOK TIME: 30 minutes

1 pound boneless, skinless chicken thighs
1 large bell pepper, cored, seeded and sliced into wide strips
1 large yellow onion, chopped
4 cloves garic, minced
1 16-ounce can pinto beans, rinsed and drained
1 14-ounce can crushed tomatoes
4 cups chicken or vegetable stock (we like Kitchen Basics brand)
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1 bay leaf
1/2 cup fresh chopped Italian parsley, plus more for garnish
Salt and pepper, to taste

Heat a dutch oven or large, heavy skillet to medium-high and add 1 tablespoon oil. Season chicken on both sides with salt and pepper. Cook chicken until the outside is beginning to brown, about 4 minutes on each side. Remove chicken from pan and set aside.

Lower heat to medium. Add remaining tablespoon of oil. Add onions and sauté until onions become fragrant and are beginning to brown, about 5 minutes. Add garlic and peppers and cook for another two minutes.

Add your chicken, stock, tomatoes, beans, oregano, bay leaf and parsley to pan. Stir gently to combine, cover and simmer for about 20 minutes, until chicken is cooked through.

Remove chicken pieces from the stew and break up lightly with a fork. Add chicken back to pan. Discard bay leaf. Season with salt and pepper, garnish with parsley, and serve warm.