Ingredients
Scale
- 2 pounds chicken thighs
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups mixed vegetables (carrots, peas, green beans)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 4 cups chicken broth
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until softened.
- Add the chicken thighs and brown on all sides.
- Stir in the mixed vegetables, smoked paprika, and thyme.
- Pour in the chicken broth and bring to a simmer.
- Cover and cook on low for 30-40 minutes, until the chicken is tender.
- Remove chicken and shred it before returning it to the pot.
- Season with salt and black pepper to taste before serving.
Notes
- For a spicier kick, add red pepper flakes.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Dutch
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 13 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 35 grams
- Cholesterol: 120 milligrams