There’s something incredibly comforting about a warm, savory stew simmering on the stove, and this Brown Stew Chicken with Veggies Recipe truly hits that spot. The rich, aromatic spices combined with tender chicken and colorful vegetables make it a dish that feels like a hug in a bowl.

A skillet filled with nine browned chicken thighs cooked in a rich brown sauce with visible herbs sprinkled on top. Around the chicken pieces, there are chunky vegetables including red and orange bell peppers and pieces of celery, all mixed in the sauce. The skillet is red with one handle visible, sitting on a white marbled surface. On the right side, two pieces of torn bread are placed next to the skillet. The overall look is warm and hearty with vibrant colors and textures of cooked chicken and vegetables. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Brown Stew Chicken with Veggies Recipe
Top Tip
How to Serve Brown Stew Chicken with Veggies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brown Stew Chicken with Veggies Recipe

Why You'll Love This Recipe

From the moment you start marinating the chicken, you know you’re in for something special. I've made it countless times, and every batch brings that perfect blend of savory, spicy, and sweet flavors.

Bold Flavors: The combination of smoked paprika, chipotle flakes, and thyme creates a beautiful, deep taste you won’t forget.
Comfort in Every Bite: The tender chicken and hearty veggies soak up the flavorful sauce, making each spoonful so satisfying.
Easy to Customize: You can adjust the spices or veggies to your liking without losing the dish's essence.
Great for Meal Prep: It only gets better the next day, making it perfect for leftovers or packing for lunch.

Ingredients & Why They Work

This recipe balances vibrant spices with fresh vegetables, creating a stew that’s hearty but not heavy. Knowing why each ingredient is important helps you appreciate the harmony in the final dish and makes shopping less stressful.

Flat lay of boneless raw chicken thighs with a light spice rub, a small pile of coarse kosher salt and black peppercorns, a few fresh thyme sprigs, a small mound of smoked paprika powder, a heap of ground coriander, dried chipotle flakes, two whole garlic cloves, a small white ceramic bowl of golden avocado oil, a peeled sweet onion diced into pieces, two fresh orange carrots sliced into rounds, three bright green celery sticks sliced, one chopped red bell pepper, a small white ceramic bowl of coconut sugar, a small white ceramic bowl of gluten-free flour, and a small white ceramic bowl filled with golden low-sodium chicken broth—all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless chicken thighs: They stay moist and tender during slow cooking, much better than breasts in this stew.
Coconut sugar: Adds a subtle caramel sweetness that balances the smoky and spicy notes.
Smoked paprika: Provides a deep, smoky flavor that’s key to the signature stew taste.
Dried chipotle flakes: Offers a mild smoky heat; easy to adjust depending on your spice preference.
Fresh thyme: Brings a fresh, earthy herbiness that lifts the dish.
Avocado oil: My go-to for its high smoke point and subtle flavor.
Sweet onion, carrots, celery, bell pepper: These veggies form a flavorful base and add texture and sweetness.
Gluten-free flour: Thickens the stew without overpowering the flavors.
Low-sodium chicken broth: Adds depth without making the dish too salty.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding my own twists to this brown stew chicken with veggies recipe, and I encourage you to do the same. Playing with spice levels or adding your favorite vegetables can make it feel completely personalized.

Variation: I sometimes toss in diced sweet potatoes while simmering—extra comforting and filling.
Heat Twist: When I’m feeling adventurous, I swap chipotle flakes for finely chopped habanero for a fiery kick.
Slow Cooker Option: For busy days, I brown everything first and finish it in the slow cooker — hands-off and just as delicious.

Step-by-Step: How I Make Brown Stew Chicken with Veggies Recipe

A white bowl filled with a colorful meal showing three main layers: on the left, a rounded mound of light brown rice mixed with red kidney beans and a few green herb pieces; next to it and covering the right side, well cooked dark brown stewed meat with visible carrots, green pepper, and mushrooms, all coated in rich reddish sauce; and at the bottom edge, a small pile of shiny, dark golden plantain slices. A gold fork and knife rest on top of the meat. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken to Build Flavor

Start by placing your boneless chicken thighs in a large bowl and seasoning them generously with salt, pepper, and all those gorgeous spices—coconut sugar, garlic powder, fresh thyme, smoked paprika, ground coriander, chipotle flakes, and avocado oil. I find using your hands to rub everything in helps the flavors really soak in. Cover and refrigerate for at least 2 hours, but overnight is even better for maximum flavor.

Step 2: Brown the Chicken for Deep Color

When ready to cook, bring the chicken to room temperature for about 30 minutes. Heat avocado oil in a deep skillet over medium heat. Add the marinated chicken pieces and brown each side until beautifully caramelized—this usually takes about 4–5 minutes per side. Don’t worry about cooking them through here; we’ll finish that in the sauce. Once browned, remove and set aside, keeping them warm.

Step 3: Sauté the Veggies and Build the Base

Using the same skillet (don’t clean it – all that fond adds flavor!), toss in diced onion, sliced carrots, celery, and chopped bell pepper. Sauté for about 5 minutes until veggies start to soften. Then stir in coconut sugar, smoked paprika, dried thyme, and gluten-free flour—this will help thicken the stew once you add the broth.

Step 4: Simmer to Perfection

Return your browned chicken and any flavorful juices that collected back into the skillet. Pour in low-sodium chicken broth, then bring everything to a gentle boil. Lower the heat to a bare simmer, cover partially, and let it cook for about 30 minutes. This slow simmer makes the chicken tender and the sauce thick and luscious. Keep an eye on it and give it a gentle stir now and then.

Top Tip

Having made this dish many times, these tips really help bring out the best flavors and textures every time.

Marinate for Flavor: Don’t rush the marinade step—it’s essential for that rich, deep flavor that sets this stew apart.
Browning Matters: Properly browning the chicken and veggies adds complexity to the stew, so don’t skip it even if you’re in a hurry.
Simmer Low and Slow: Keeping a gentle simmer prevents the chicken from drying out and allows the sauce to thicken beautifully.
Avoid Overcrowding: When browning the chicken, do it in batches if needed—overcrowding the pan leads to steaming instead of browning.

How to Serve Brown Stew Chicken with Veggies Recipe

Garnishes

I love finishing this stew with chopped fresh cilantro and a squeeze of lime juice—it brightens the dish and adds a fresh zest that perfectly cuts through the rich sauce. Sometimes, I even add sliced fried plantains for a touch of sweetness and crunch on the side.

Side Dishes

To keep it traditional, I usually go with “rice and peas” – rice cooked with kidney beans and coconut milk – but fluffy white rice or even quinoa works beautifully too. For a lighter option, steamed greens or a simple side salad balances the meal well.

Creative Ways to Present

For special occasions, I serve this stew in beautiful earthenware bowls with a small mound of rice nestled beside the chicken. Adding a garnish of sliced scallions or a sprinkle of toasted coconut flakes gives it an extra touch of elegance and texture that guests love.

Make Ahead and Storage

Storing Leftovers

Let your stew cool completely before transferring it to airtight containers. I store leftovers in the fridge for up to 3 days, and honestly, I find the flavors intensify overnight, which is a delicious bonus.

Freezing

This stew freezes well too—I freeze portions in freezer-safe containers for up to 3 months. Just thaw in the fridge overnight, and it’s ready for a quick reheat.

Reheating

I reheat leftovers gently in a pot over medium-low heat, adding a splash of water if needed to loosen the sauce. This keeps the chicken tender and the veggies vibrant without drying them out.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this Brown Stew Chicken with Veggies Recipe?

You can, but boneless chicken thighs are preferred because they stay juicy and tender during the long cooking process. Chicken breasts may dry out unless you’re very careful with cooking time.

How spicy is the chipotle flakes in this recipe?

Chipotle flakes add a smoky, mild heat that most people find pleasant without overwhelming the dish. You can always adjust the amount or substitute with milder chili flakes if you prefer less spice.

Can I prepare this stew in a slow cooker?

Absolutely! Brown the chicken and sauté the veggies as instructed, then transfer everything to your slow cooker, add the broth, and cook on low for 4-6 hours until the chicken is tender. It’s a great hands-off option.

What’s the best way to thicken the stew?

This recipe uses gluten-free flour to thicken the sauce, which works beautifully. Stir it in with the veggies to ensure no lumps and a nice, glossy gravy. You can also simmer uncovered for a few minutes if you want it thicker.

Final Thoughts

This Brown Stew Chicken with Veggies Recipe has become a go-to comfort food in my kitchen, one that I’m always excited to share. Its layers of flavor and hearty ingredients make it so much more than just a stew—it's a little celebration in your bowl. I truly hope you try it and enjoy the process as much as the delicious results!