Lithuanian Chicken Stew

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 4 Potatoes, peeled and diced
• 2 Carrots, peeled and sliced
• 1 Onion, diced
• 3 Garlic cloves, minced
• 4 cups Chicken broth, low sodium
• 2 tablespoons Tomato paste
• 2 Bay leaves
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped, for garnish

restaurant_menu Method

1. 1.Heat a large pot or Dutch oven over medium heat.
2. 2.Add the chicken and cook until browned, about 5 minutes. Remove the chicken from the pot and set aside.
3. 3.In the same pot, add the onion and carrots. Cook until softened, about 5 minutes.
4. 4.Add the garlic and cook for an additional 1 minute.
5. 5.Return the chicken to the pot and add the potatoes, chicken broth, tomato paste, bay leaves, dried thyme, salt, and black pepper.
6. 6.Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, or until the chicken is tender and the flavors have melded together.
7. 7.Remove the bay leaves and discard.
8. 8.Serve the stew hot, garnished with fresh parsley.
9. 9.Enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra burst of flavor, you can add some smoked paprika to the stew.
• chevron_rightIf you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.