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Ingredients
  

  • 8 boneless skinless chicken thighs or chicken part of your choosing
  • 2 pounds green beans cleaned and cut in half if long
  • 1 pound potatoes cut into 2 inch pieces
  • 1/2 piece cinnamon stick
  • 2 tablespoons olive oil
  • 1/2 medium white or yellow onion chopped
  • 3 cloves garlic sliced or chopped
  • 2 tablespoons tomato paste
  • 2 cups chicken broth vegetable broth or water
  • 1/2 cup tomato sauce
  • salt and pepper to taste

Instructions
 

  • Add olive oil to pot and heat over medium to medium high heat.
  • In the meantime, salt and pepper both sides of your chicken and then set the pieces into the pot to brown, turn and brown the other side.
  • Throw onion, garlic and tomato paste into pot, season with salt and pepper. Stir it all together to incorporate tomato paste. Cook for a few minutes.
  • Add chicken broth and tomato sauce and throw in the piece of cinnamon stick. Stir, bring to a boil.
  • Once it boils, turn down heat to simmer and cover pot. Cook for 15 minutes.
  • Add green beans and potatoes, season again with salt and pepper, to taste, and bring to boil again, then lower heat and simmer, covered, for an additional 30 minutes.
  • Uncover, stir, taste one more time to see if you need any extra seasonings and cook, uncovered, on medium heat for 15 minutes.
  • Turn the heat off, let sit for 5 minutes before serving.
  • Goes well with crumbled feta on top and a chunk of crusty bread, if you have it.