Rinse the chicken fillet, pat it dry, and cut it into cubes. Season with salt and pepper. Peel the potatoes and cut them into larger cubes. Grate or slice the carrot, and finely chop the onion. Cut the zucchini, tomatoes, and bell pepper into cubes.
Heat the olive oil in a large, deep skillet or pot over medium-high heat. Add the chicken pieces and cook until browned (about 5-7 minutes). Remove the chicken and set it aside.
In the same skillet (add a little more oil if needed), add the onion and carrot. Cook over medium heat until the onion softens and becomes translucent (about 5 minutes).
Add the potatoes and bell pepper. Cook for another 5-7 minutes, stirring occasionally. Then, add the zucchini and tomatoes, and cook for a couple more minutes.
Return the chicken to the skillet. Pour in enough water or broth to almost cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce the heat, cover, and simmer for about 20-25 minutes, or until the potatoes are tender.
Check the taste and adjust seasoning if needed. Serve hot, sprinkled with fresh chopped parsley. Enjoy, and let your heart sing!
- For an even more aromatic stew, add a teaspoon of dried oregano or basil.
- If you like a bit of spice, sprinkle in a pinch of chili powder with the other seasonings.
- You can serve this stew on its own or with a fresh yogurt sauce seasoned with garlic and dill.
- Feel free to swap out vegetables seasonally – green beans or peas would also be wonderful additions.
- Save time by chopping your vegetables in advance (but not the day before, they'll get sad).
