MyDish / Main Dishes
Herb-Infused Chicken Stew with Carrots and Onions
A comforting warm chicken stew rich with fresh herbs such as cilantro, mint, and dill, combined with tender carrots and onions for a fragrant and nourishing main dish.
- Cooking time
- 60 minutes
- Servings
- 4
- Calories
- 320 kcal
- Category
- Main Dishes
Ingredients
- 600 grams chicken
- 2 medium onion
- 3 medium carrot
- 15 grams cilantro
- 10 grams mint
- 10 grams dill
- 2 tablespoons olive oil
- 3 cloves garlic
- 500 ml chicken broth
- to taste salt
- to taste black pepper
Cooking instructions
- Prepare the ingredients — Peel and thinly slice the onions. Peel and cut the carrots into bite-sized pieces. Finely chop the cilantro, mint, and dill. Mince the garlic cloves.
- Brown the chicken — Heat olive oil in a large pot over medium heat. Season the chicken pieces with salt and pepper, then brown them on all sides until golden. Remove and set aside.
- Sauté vegetables — In the same pot, add the sliced onions and minced garlic. Sauté until onions are soft and translucent. Add the carrots and cook for 3–4 minutes.
- Combine and simmer — Return the chicken to the pot. Pour in the chicken broth, bring to a gentle boil, then reduce heat to low. Cover and simmer for about 35 minutes until chicken is cooked through and carrots are tender.
- Add fresh herbs and season — Stir in the chopped cilantro, mint, and dill. Adjust salt and pepper to taste. Cook uncovered for another 5 minutes to meld flavors.
- Serve warm — Ladle the stew into bowls and garnish with extra fresh herbs if desired. Serve hot accompanied by crusty bread or steamed rice.