This Healthy One-Skillet Chicken and Veggie Stew Uses Absolutely Zero Oil
Toss everything into a pan and let the fresh veggies do all the work to create a rich, juicy sauce.
If you want a comforting dinner that is both incredibly healthy and packed with flavor, this simple chicken and green bean stew is a lifesaver. Since the meat and vegetables simmer slowly in their own juices under a tight lid, you don't need to add a single drop of cooking oil to get a rich, savory gravy.
Ingredients: 1 pound of chicken drumsticks (about 4 pieces), 1.1 pounds of green beans, 2 large tomatoes, 1 small bell pepper, 1 small yellow onion, 1 small carrot, 2 tablespoons of tomato paste, 1¼ to 1¾ cups of boiling water, and salt and black pepper to taste.
To start, prep your vegetables. Slice the onion into medium half-rings. Cut the carrot into rounds or half-moons, chop the bell pepper into large bite-sized chunks, and trim your green beans to your preferred length. Slice the whole tomatoes into thick rounds.
Pat the chicken drumsticks dry with a paper towel and rub them generously with salt and black pepper. Place the seasoned chicken straight into a cold, dry skillet in a single layer.
Layer the prepared carrots, onions, and bell peppers directly on top of the chicken, followed by the green beans. Spoon the tomato paste right into the center of the pan, and arrange the tomato slices in a circle around it. Season the top with another pinch of salt and pepper. Cover the skillet tightly with a lid, turn the heat to medium-low, and let it cook for 30 minutes so the vegetables release all their natural juices.
Slide the lid off and use a fork to easily peel and discard the loosened skins from the tomatoes. Pour in 1¼ to 1¾ cups of boiling water (use less if you want a thicker sauce, or more if you prefer a soupier gravy). Give everything a gentle stir to incorporate the tomato paste, and taste the sauce to adjust the salt and pepper.
Pop the lid back on and let the stew simmer for another 15 minutes until the chicken is completely tender and cooked through. Serve the stew hot on its own, or with a slice of fresh crusty bread to soak up the delicious sauce.
