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Stewed Chicken & Vegetables

Prep Time15 mins
Cook Time45 mins
Servings: 4
Author: Knorr


  • 2 Tbsp. KnorrĀ® Tomato Bouillon with Chicken flavor
  • 2 lbs. bone-in skin-on chicken thighs or chicken legs
  • 1 Tbsp. vegetable oil
  • 1 medium onion chopped
  • 2 medium carrots sliced
  • 1 medium red bell pepper sliced
  • 1 medium zucchini halved and sliced
  • 2 cloves garlic chopped
  • 2 cans 14.5 oz. ea. no salt added diced tomatoes


  • 1. Sprinkle 1 tablespoon KnorrĀ® Tomato Bouillon with Chicken flavor evenly over chicken. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken, turning occasionally, until browned on all sides, about 4 minutes; remove and set aside.
  • 2. Cook onion, carrots, red pepper, zucchini and remaining 1 tablespoon Bouillon in same skillet, stirring occasionally, until golden, about 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and immerse chicken in skillet. Bring to a boil over medium-high heat.
  • 3. Reduce heat to medium-low and simmer covered, until chicken is thoroughly cooked, about 30 minutes. Serve, if desired, with hot cooked rice.
  • TIP: Garnish, if desired, with chopped cilantro and crumbled queso fresco.
  • TIP: For a more nutritious option, serve over brown rice, farro or quinoa.