Ingredients
Scale
Here’s a list of ingredients you’ll need to bring this hearty dish to life. Feel free to make substitutions based on what you have on hand — cooking should be as flexible and forgiving as a good friend.
- 1 pound (about 500g) boneless, skinless chicken thighs, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 2 medium carrots, sliced
- 1 bell pepper, chopped
- 1 cup green beans, trimmed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 teaspoon cinnamon (trust me on this one)
- 2 cups baby spinach
- Juice of 1 lemon
Instructions
With a few simple steps, you’ll have this dish ready to savor. Cooking a meal like this is like crafting a story — each step a new chapter in a tale of flavor and warmth.
- Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the onion and garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes. This is when the kitchen begins to smell like home.
- Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pot for extra flavor.
- Add the diced tomatoes, carrots, bell pepper, green beans, thyme, rosemary, salt, pepper, and my secret touch — cinnamon. Stir well to combine.
- Return the chicken to the pot. Cover and let everything simmer gently for about 25-30 minutes, until the vegetables are tender and the chicken is cooked through.
- Stir in the spinach and lemon juice just before serving, allowing the spinach to wilt slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International