I’m a big fan of chicken thighs, especially for long cooking stews. If you have good knife skills, chop your veg first before you start. If not, chop everything, then start.
I put the stove on medium high heat, that’s a 6 for me. Then I put some oil and the chopped onions in the cold pan.
Meanwhile I chopped the garlic, thyme, and pepper.
Once the onions of carmelized a little, add those 3 ingredients. Then start peeling the potatoes and carrots.
Add some water and half a tiny can of tomato paste. Help it dissolve. During this, chop up chicken.
Add the chicken, potatoes, and carrots. Give it a stir and add about a cup of water, so it is able to steam.
After about 5-7 minutes, stir and be sure it is not sticking to the bottom. If so, add more water. Now I season with dry thyme, salt and pepper. Cover
Continue to cook, lower heat to medium low, 4 for me, I added another layer of seasoning: fresh thyme, parsley, and dry thyme. Cover
After about 20 minutes, the potatoes and carrots were tender and done. I uncovered and let it boil down until the sauce was the thickness I wanted. Then turn off stove and put on another burner. Top with chopped scallions.
Give it a try!
Here I used:
1.5 lbs boneless skinless chicken thighs
6 small red potatoes or 3 russets cut in half
2-3 carrots or turnips (optional)
1 large red or yellow onion
6-8 garlic cloves
2 tbsp chopped fresh thyme
1 tbsp dried thyme
1 tbsp chopped parsley
1/2 chopped habanero pepper (optional)