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Boneless and skinless chicken thighs stew with green bell peppers, and tomatoes.
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Boneless and Skinless Chicken Thighs Stew Recipe

A hearty and comforting stew made with tender chicken thighs, vibrant vegetables, and a rich, savory creamy sauce. Perfect over a bed of warm rice!

Course: dinner, lunch, Main Course
Cuisine: American, Filipino, Philippines, Southeast Asia
Keyword: chicken soup, chicken thighs, cream of mushroom, creamy soup
Ingredients
  • 5 pcs boneless chicken thighs
  • 3 tbsp unsalted butter or oil
  • 1 small onion, chopped
  • 1 tsp garlic, minced
  • 1 small green bell pepper, chopped
  • 1 cup carrots, chips
  • 1 can (1.5 oz) diced tomatoes
  • 1 can (10.5 oz) cream of mushroom
  • 1 cup chicken broth
  • salt, to taste
  • ground black pepper, to taste
  • parsley flakes, to taste
Instructions

  1. In a nonstick pan or skillet, melt the butter over medium-high heat. Sear the chicken thighs on both sides until lightly browned. Remove from the pan and set aside.

  2. Using the same pan and the remaining butter, sauté the onions, garlic, bell peppers, and carrots for 3 minutes.

  3. Cover the pan and cook for another 3 minutes. Remove the cover and stir to prevent sticking. Cover again and cook for 3 more minutes. Stir once more after uncovering.

  4. Pour in the diced tomatoes (including the juice), cream of mushroom, and chicken broth. Season with salt, pepper, and parsley flakes. Stir well until the cream of mushroom is fully dissolved.

  5. Cover and boil for 3 minutes. Then, remove the cover, give it a quick stir, and return the seared chicken thighs to the pan.

  6. Cover and let everything simmer for 10–20 minutes, or until the chicken is fully cooked and the flavors have melded together.

  7. Serve hot over rice or your favorite grain. Enjoy this tender and flavorful dish!