Ingredients:
2 tbsp olive oil
1 ½ lbs (700g) bone-in, skinless chicken thighs or drumsticks
1 small onion, chopped
3 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 medium tomatoes, chopped
2 tbsp tomato paste
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
½ tsp salt (or to taste)
½ tsp black pepper
½ cup green olives, sliced
1 ½ cups chicken broth
1 bay leaf
¼ tsp red pepper flakes (optional, for spice)
1 tbsp chopped fresh parsley (for garnish)
Directions:
Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Add the chicken and brown on both sides for about 5 minutes per side. Remove and set aside.
Sauté the Aromatics: In the same pot, add the onion and garlic. Cook for 2-3 minutes until softened. Then, add the bell peppers and cook for another 3 minutes.
Build the Flavor: Stir in the tomatoes, tomato paste, smoked paprika, cumin, oregano, salt, and black pepper. Cook for 5 minutes until the tomatoes break down and the mixture thickens.
Simmer the Stew: Return the chicken to the pot and pour in the chicken broth. Add the bay leaf, olives, and red pepper flakes (if using). Bring to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, until the chicken is tender and the sauce is rich.
Final Touches: Remove the bay leaf, taste, and adjust seasoning if needed.
Serve & Enjoy: Garnish with fresh parsley and serve hot with rice, crusty bread, or roasted potatoes.
Nutritional Information:
⏰ Prep Time: 15 min | 🔥 Cooking Time: 45 min | ⏳ Total Time: 1 hr
⚡ Calories per serving: ~350 | 🍽️ Servings: 4-6
