One Pot Florida Vegetable and Chicken Stew

Ingredients

Preparation

Preheat a soup pot over medium-high heat. Season the chicken thighs with 1 tablespoon Florida all-purpose seasoning. Add olive oil to preheated pot. Once heated, carefully add seasoned chicken thighs to pot. Cook chicken for about 2 minutes on each side, until golden brown. Remove chicken from pot. Add the squash. Cook for about 1 minute on each side, or until lightly golden brown. Remove squash from pot. Add the potatoes and garlic. Cook the potatoes, while stirring occasionally, for about 5 minutes. Add the tomatoes and remaining Florida all-purpose seasoning. Stir for another 2 minutes. Add the chicken broth. Scrape the bottom of the pot to remove any browned bits that are stuck. Add the cream, lemon juice, hot sauce and chopped herbs. Bring ingredients to a light boil. Reduce heat to simmer. Let ingredients cook for about 10 minutes, monitoring the tenderness of the potatoes. When potatoes are a little more than halfway done, add the seared chicken and green beans. Cook until chicken is cooked throughout and potatoes are tender. Add the browned squash back in the pot, and remove from heat. Taste and adjust seasoning with sea salt and fresh ground pepper. Serve hot with crusty bread and extra Florida hot sauce on the side.