This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.

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  • Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Nutrition Facts

408 calories; 6.2 g total fat; 81 mg cholesterol; 186 mg sodium. 54.2 g carbohydrates; 34.3 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
05/01/2019
It's great! Use chicken broth or a bouillon cube instead of plain water. I used chicken thighs (they don't dry out as easily as breast). I also added garlic and a little bit of celery. You can add red bell pepper (as my mom does) as well. I also like to precook the carrots/celery as I like them really soft. This is a classic dish. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/01/2019
It's great! Use chicken broth or a bouillon cube instead of plain water. I used chicken thighs (they don't dry out as easily as breast). I also added garlic and a little bit of celery. You can add red bell pepper (as my mom does) as well. I also like to precook the carrots/celery as I like them really soft. This is a classic dish. Read More
Rating: 5 stars
05/01/2019
It's great! Use chicken broth or a bouillon cube instead of plain water. I used chicken thighs (they don't dry out as easily as breast). I also added garlic and a little bit of celery. You can add red bell pepper (as my mom does) as well. I also like to precook the carrots/celery as I like them really soft. This is a classic dish. Read More
Rating: 4 stars
04/28/2019
The only change I made is that I used drumsticks instead of boneless chicken breasts. I thought the recipe was good but I feel it lacked a little bit of seasoning. Read More
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Rating: 5 stars
02/11/2019
A very simple recipe made with readily-available ingredients this hit the spot on a cold day in February. I brined the chicken breast earlier in the day (so into this now!); substituted dried parsley; added some dried thyme; and used some turkey stock I had on hand for part of the liquid. It was delicious! Read More