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One-Pot Creamy Roasted Red Pepper and Chicken Stew: A Comforting Delight #recipe #recipes https://t.co/HqMkInBf59 pic.twitter.com/caOHwHZfm8
— Reel Good Recipes (@reelgoodrecipe) March 22, 2024

Ingredients You'll Need:

1 tbsp olive oil: For sautéing, it adds a subtle, fruity undertone.
1/2 of a yellow onion, diced: Adds a slightly sweet flavor.
2 cloves garlic, minced: For that aromatic kick.
1/2 lb cauliflower florets: Adds a mild, nutty flavor and great texture.
12 oz jar of roasted red peppers, drained and chopped: Brings a sweet and smoky flavor.
2 lbs chicken breasts or chicken tenders (boneless + skinless): The protein hero of our dish.
Seasonings: 1 + 1/2 tsp paprika (for a sweet and smoky vibe), 1 tsp oregano (for earthiness), 1 + 1/2 tsp sea salt, 1/2 tsp black pepper, and red pepper flakes to taste (for that spicy kick).
2 cups low sodium broth: The base of our stew, plus more as needed.
1 cup chopped baby spinach: For color and a boost of nutrients.
3/4 cup crumbled feta: Adds a tangy richness.
8 oz cream cheese: For that irresistible creamy texture.
Juice of 1 lemon: A splash of freshness to balance the flavors.

Let's Get Cooking!

Start with the Base: In a large pot, warm up a tablespoon of olive oil over medium heat. Toss in the diced onions and minced garlic, sautéing them for about 3 minutes until they're fragrant and slightly golden. This step is crucial for building a flavor foundation for our stew.
Add the Bulk: Next, introduce the cauliflower florets and the chopped roasted red peppers to the pot, along with the chicken (whole breasts or tenders for ease of handling later). Sprinkle in the paprika, oregano, sea salt, black pepper, and red pepper flakes according to your taste preferences. Pour in the low sodium broth, ensuring all ingredients are well covered. Bring the mixture to a simmer, then cover and let it cook for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This simmering process allows all the flavors to meld beautifully while cooking the chicken to perfection.
Shred and Enrich: Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using forks. This method ensures the chicken soaks up more of the stew's flavorful broth when returned to the pot. Add back the shredded chicken, then toss in the chopped baby spinach, crumbled feta, cream cheese, and the juice of one lemon. The cream cheese and feta work together to create a luxuriously creamy texture, while the lemon juice adds a hint of zest that cuts through the richness, brightening up the entire dish.
Simmer and Serve: Let the stew simmer for another 5-10 minutes. This final cook time allows the broth to thicken slightly and the flavors to deepen further. Adjust the seasoning if needed, and then you're ready to serve. This stew pairs wonderfully with fresh pita or crusty bread, perfect for soaking up the delicious sauce.

Conclusion

This One-Pot Creamy Roasted Red Pepper and Chicken Stew is more than just a meal; it's a comforting embrace in the form of food. It's hearty, rich, and packed with flavors that dance together in harmony. Whether you're looking to warm up on a chilly evening or simply in need of a comforting meal that feels like a hug, this stew is sure to satisfy. Enjoy the cooking process, and more importantly, enjoy the delicious results with your loved ones. Bon appétit!