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Stewed Chicken

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  • 2 Tbsp. Knorr® Tomato Bouillon with Chicken flavor, divided
  • 2 lbs. bone-in, skin-on chicken thighs or chicken legs
  • 1 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, halved and sliced
  • 2 cloves garlic, chopped
  • 2 cans (14.5 oz. ea.) no salt added diced tomatoes



Amount per serving

Calories from Fat380
Total Fat42g
Saturated Fat11g
Trans Fat0g
Total Carbs20g
Dietary Fiber4g

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Sprinkle 1 tablespoon Knorr® Tomato Bouillon with Chicken flavor evenly over chicken. Heat oil in large deep nonstick skillet over medium-high heat and cook chicken, turning occasionally, until browned on all sides, about 4 minutes; remove and set aside.
  • 2 Cook onion, carrots, red pepper, zucchini and remaining 1 tablespoon Bouillon in same skillet, stirring occasionally, until golden, about 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and immerse chicken in skillet. Bring to a boil over medium-high heat.
  • 3 Reduce heat to medium-low and simmer covered, until chicken is thoroughly cooked, about 30 minutes. Serve, if desired, with hot cooked rice.