Mixed Vegetable And Bean Stew With Chicken And Tomatoes Recipe

Ingredients

1. 1 lb (450g) skinless, boneless chicken breast, cubed 2. 1 cup (240ml) canned kidney beans, drained and rinsed 3. 1 cup (240ml) canned black beans, drained and rinsed 4. 2 cups (480ml) diced tomatoes (canned or fresh) 5. 1 cup (240ml) chopped carrots 6. 1 cup (240ml) chopped bell peppers 7. 1 cup (240ml) chopped zucchini 8. 1 onion, chopped 9. 2 cloves garlic, minced 10. 4 cups (960ml) chicken broth 11. 2 tbsp olive oil 12. 1 tsp dried oregano 13. 1 tsp ground cumin 14. 1 tsp smoked paprika 15. Salt and pepper, to taste 16. Fresh parsley or cilantro, for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent. 2. Add the cubed chicken to the pot and cook until browned on all sides. 3. Stir in the chopped carrots, bell peppers, and zucchini. Cook for about 5 minutes until the vegetables start to soften. 4. Add the diced tomatoes, kidney beans, black beans, chicken broth, oregano, cumin, smoked paprika, salt, and pepper. Stir well to combine. 5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, until the chicken is cooked through and the vegetables are tender. 6. Taste and adjust the seasoning if necessary. Remove from heat. 7. Serve the stew hot, garnished with fresh parsley or cilantro if desired.