Name: Moroccan Stew with Chicken and Pearl Onions
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 1 ½ tablespoons; Celery, diced - 2 stalks; Chopped onion - ½ cup; Chopped green bell pepper - ½ cup; Garlic, chopped - 1 clove; Vegetable broth - 2 (14 ounce) cans; Stewed tomatoes - 1 (14.5 ounce) can; Carrots, chopped - 2; Potatoes, diced - 4; Pearl onions - 12; Dried thyme leaves - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Cooked chicken breasts, diced - 2; Red pepper flakes, or more to taste - ¾ teaspoon; Red wine vinegar - 2 tablespoons

Ingredients for - Moroccan Stew with Chicken and Pearl Onions

1. Olive oil 1 ½ tablespoons

2. Celery, diced 2 stalks

3. Chopped onion ½ cup

4. Chopped green bell pepper ½ cup

5. Garlic, chopped 1 clove

6. Vegetable broth 2 (14 ounce) cans

7. Stewed tomatoes 1 (14.5 ounce) can

8. Carrots, chopped 2

9. Potatoes, diced 4

10. Pearl onions 12

11. Dried thyme leaves ½ teaspoon

12. Salt and ground black pepper to taste ½ teaspoon

13. Cooked chicken breasts, diced 2

14. Red pepper flakes, or more to taste ¾ teaspoon

15. Red wine vinegar 2 tablespoons

How to cook deliciously - Moroccan Stew with Chicken and Pearl Onions

1 . Stage

Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.

2 . Stage

Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.

3 . Stage

Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.