Dive into a bowl of pure comfort with this Lentil and Chicken Stew! This hearty, one-pot meal is a celebration of simple ingredients coming together to create something truly special. With tender chicken thighs marinated in a creamy sauce, earthy green lentils, and a vibrant mix of vegetables, every spoonful is packed with flavor and nutrition. It's the perfect dish for a cozy family dinner, warming you from the inside out and filling your kitchen with an irresistible aroma.
Lentil and Chicken Stew
Ingredients for Lentil and Chicken Stew
- 250 g green lentils
- 500 g chicken (thighs)
- 200 g carrots
- 150 g white onion
- 1 chili pepper
- young garlic shoots
- 1/2 lemon
- 1 tomato
- olive oil for frying, salt
For the marinade:
- 50 g smetana (a type of sour cream)
- 2 cloves of garlic
- 2 tsp soy sauce
- 1 tsp ground paprika
How to cook Lentil and Chicken Stew
Soak the chicken thighs for half an hour in a dairy-based marinade: add smetana (a type of sour cream), garlic passed through a press, soy sauce, and ground paprika. Mix well and refrigerate for 30 minutes.
Marinating the chicken thighs
Carefully sort through the green lentils, as they, like other legumes, often contain small stones. Then rinse several times, cover with cold water, and leave for 30 minutes.
Rinsing and soaking the lentils
Now, let’s prepare the vegetables. Peel a fresh carrot and cut it into thick sticks about 2 centimeters in size.
Peeling and chopping the carrots
Chop the sweet white onion. Cut the young garlic shoots or stems crosswise into 0.5-1 centimeter pieces. Slice the chili pepper into rings. For those who love it spicy, I recommend not removing the seeds and membrane from the chili, but if you don’t like fiery heat, it’s better to clean it out.
Chopping the onion, garlic stems, and hot pepper
Cut half a lemon and a red tomato into thick slices. The lemon slices should be about 5 millimeters thick.
Slicing the lemon and tomatoes
Pour olive oil for frying into a braiser with a tight-fitting lid. First, sauté the garlic and chili to infuse the oil with their aroma. Then add the onion, followed by the carrot. When the vegetables are soft, add the marinated chicken thighs.
Adding marinated chicken to the sautéed vegetables
Drain the lentils in a sieve and rinse under running water.
Layering lentils, tomatoes, and lemon
Spread the lentils in an even layer over the vegetables and meat, then place the tomato and lemon slices on top.
Adding cold water and cooking until done
Pour in about 400 ml of cold water or chicken broth. Add 2 teaspoons of coarse salt. Place on the stove, and after the water comes to a boil, cover it tightly. Reduce the heat to the minimum and cook for 50 minutes to 1 hour. During this time, the lentils will become soft, and the meat will easily fall off the bones.
Lentil and Chicken Stew
And there you have it – a beautiful and satisfying Lentil and Chicken Stew, ready to be enjoyed! This dish is wonderfully versatile. Serve it hot on its own, or pair it with a side of crusty bread to soak up all the delicious broth. A dollop of yogurt or a sprinkle of fresh cilantro on top can add a lovely finishing touch. We hope this recipe brings warmth and joy to your table. Enjoy your delicious, home-cooked meal!
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