Chicken Pot | FoodieAtlas

Ingredients

2 pounds bone-in, skinless chicken thighs or drumsticks
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 large carrot, peeled and sliced
2 medium potatoes, peeled and cubed
1 bell pepper, chopped
1 cup green beans, trimmed and cut into bite-sized pieces
1 cup chicken broth
1 cup coconut milk
1 tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1 tablespoon fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Chicken

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and brown on all sides. Remove the chicken from the pot and set aside.

Cook the Vegetables

In the same pot, add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another minute.

Add the sliced carrot, cubed potatoes, and chopped bell pepper. Cook for about 5 minutes, stirring occasionally.

Combine Ingredients

Return the browned chicken to the pot. Add the green beans, chicken broth, coconut milk, soy sauce, ground cumin, paprika, dried thyme, black pepper, and salt.

Bring to a boil, then reduce the heat to low.

Simmer

Cover and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve

Garnish with chopped fresh cilantro or parsley before serving.