Chicken and Pearl Onion Moroccan Stew

Ingredients

• 1 ½ tablespoons olive oil
• 2 stalks celery, diced
• ½ cup chopped onion
• ½ cup chopped green bell pepper
• 1 clove garlic, chopped
• 2 (14 ounce) cans vegetable broth
• 1 (14.5 ounce) can stewed tomatoes
• 2 carrots, chopped
• 4 potatoes, diced
• 12 pearl onions
• ½ teaspoon dried thyme leaves
• salt and ground black pepper to taste
• 2 cooked chicken breasts, diced
• ¾ teaspoon red pepper flakes, or more to taste
• 2 tablespoons red wine vinegar

Step 1

Lightly heat some olive oil in a large pot over medium heat. Add the celery, chopped onion, and bell pepper, and cook them together until they soften, which should take about 5 minutes. Then, toss in the garlic and stir it around for another minute until it smells amazing.

Step 2

Pour in the vegetable broth and add the tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer gently until the vegetables are tender, about 20 minutes.

Step 3

Once the veggies are ready, add the chicken and a pinch of red pepper flakes to the pot. Let it cook for 5 to 10 minutes, just until the chicken is heated through. Right before you’re ready to eat, stir in the vinegar for a bright, tangy finish.