Mediterranean Chicken Stew

As we approach into sunnier days my mind constantly wanders off to the Med and all the wonderful holidays I have had there over the years. It got me thinking if I can’t go to the Med just yet, I’m going to bring the Med to me by cooking up some delicious Mediterranean cuisine.

Right now the weather doesn’t know if it’s coming or going and either do I as a result, so tonight on the menu at Lara’s Taverna is a traditional Mediterranean Chicken Stew. It’s nice and healthy and packed with delicious nutrients which will keep me full my body with perfect fuel to help me get through the evening.

What you need:

•1 lb. (450g) baby potatoes, halved

 •1.3 lbs. (600g) chicken thighs, skinless, boneless

•2 carrots, sliced

•2 celery stalks, sliced

•12.7 oz. (360g) roasted peppers, drained, chopped

•1 red onion, diced

•21 oz. (600g) can chopped tomatoes 

•2 cups (480ml) chicken stock

•2 tsp. smoked paprika

•pinch of saffron

•½ tsp. salt

•1 tbsp. balsamic vinegar

•1 cup (135g) frozen green peas

What to do:

Place all ingredients into the base of a slow cooker, with the exception of the balsamic vinegar and frozen peas. Stir to combine.

Cook on 
high setting for 4 hours (or low for 6 hours).

Once cooked, stir in the balsamic vinegar and frozen peas. Cover and cook for a further 5 minutes. Serve immediately. 


Cool completely and store in an airtight container in the fridge for up to 4 days. Alternatively you can freeze for up to 3 months.

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