Chicken Stew

Ingredients

• 1 ½ lbs (700g) boneless chicken thighs or breasts, cut into chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 potatoes, peeled and diced
• 1 celery stalk, chopped
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper, to taste
• 4 cups chicken broth
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons chopped parsley (for garnish)

Instructions

1. Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Add chicken chunks and brown on all sides. Remove and set aside.
2. Sauté Vegetables: In the same pot, add onion and garlic. Sauté until softened, about 3 minutes. Add carrots, potatoes, and celery. Cook for another 5 minutes.
3. Add Seasoning: Stir in tomato paste, thyme, paprika, salt, and pepper. Mix well.
4. Simmer the Stew: Return the chicken to the pot. Pour in chicken broth and add the bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 30–35 minutes, or until the vegetables are tender and the chicken is fully cooked.
5. Finish: Add frozen peas and cook for an additional 5 minutes. Remove bay leaf.
6. Serve: Garnish with fresh parsley and serve warm with bread or rice.

Let me know if you’d like a slow cooker or creamy version!