Vegetable Stew With Fried Chicken Recipe

Vegetable Stew

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 chopped onion, 2 minced garlic cloves, and sauté until translucent. 3. Add 2 chopped carrots, 2 chopped celery stalks, 1 diced zucchini, and 1 diced bell pepper. Cook for about 5-7 minutes. 4. Add 1 can of diced tomatoes, 4 cups of vegetable broth, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, salt and pepper to taste. 5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the vegetables are tender. 6. Adjust seasoning if necessary and set aside.

Fried Chicken

1. In a large bowl, marinate 4 chicken thighs in 1 cup of buttermilk, 1 teaspoon of salt, 1 teaspoon of pepper, and 1/2 teaspoon of paprika for at least 1 hour. 2. In another bowl, mix 1 cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of pepper, 1/2 teaspoon of paprika, and 1/2 teaspoon of garlic powder. 3. Heat enough vegetable oil in a large frying pan over medium-high heat for deep frying. 4. Dredge the marinated chicken thighs in the flour mixture, ensuring they are well coated. 5. Fry the chicken in the hot oil for about 7-10 minutes on each side, or until golden brown and cooked through. 6. Place the fried chicken on a paper towel-lined plate to drain excess oil.