Title: Hearty Chicken and Vegetable Stew – A Comforting and Nutritious Meal

1. Sauté the chicken:
   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.

2. Sauté the vegetables:
   In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion becomes translucent.

3. Add the rest of the ingredients:
   Add the diced potatoes, green beans, zucchini, and cooked chicken back into the pot. Stir everything together. Pour in the chicken broth and add the dried thyme, oregano, paprika, black pepper, and salt. Stir to combine.

4. Simmer the stew:
   Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender. Taste and adjust the seasoning as needed.

5. Garnish and serve:
   Once the stew is ready, ladle it into bowls and garnish with freshly chopped parsley. Serve hot and enjoy!

Serving and Storage Tips:

• Serve warm: This stew is perfect served with a side of crusty bread or over a bed of rice for a filling meal.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The stew also freezes well for up to 2 months. When reheating, you may need to add a little extra broth or water as it may thicken over time.

Variants:

1. Add greens: For added nutrition, stir in a handful of spinach or kale during the last 5 minutes of cooking.
2. Spicy version: Add a diced jalapeño or a pinch of red pepper flakes for a bit of heat.
3. Slow Cooker Version: You can also prepare this stew in a slow cooker. Simply add all the ingredients (except the zucchini) to the slow cooker, cook on low for 6-7 hours, and add the zucchini during the last 30 minutes of cooking.

FAQ:

1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but chicken thighs tend to stay juicier and more tender in stews. Just make sure to adjust the cooking time as chicken breasts may cook slightly faster.

2. Can I make this stew ahead of time?
Yes, this stew is great for meal prep. You can make it a day or two ahead of time, as the flavors continue to develop and improve. Simply reheat on the stove when ready to serve.

3. Can I add other vegetables?
Absolutely! Feel free to add any vegetables you like, such as parsnips, turnips, or peas, depending on your preferences.