Cazuela de Ave

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Oregano - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• White wine - 1/2 cup
• Chicken broth - 2 cups
• Tomatoes - 2, diced
• Potatoes - 4, peeled and diced
• Carrots - 2, sliced
• Green bell pepper - 1, sliced
• Red bell pepper - 1, sliced
• Garlic - 4 cloves, minced
• Onion - 1, chopped
• Chicken thighs - 6, bone-in and skin-on

Instructions

1. Preheat the oven to 350°F.
2. Season the chicken thighs with salt, pepper, paprika, and cumin.
3. Heat a large oven-safe pot or Dutch oven over medium-high heat.
4. Add the chicken thighs, skin side down, and cook until browned, about 5 minutes per side. Remove the chicken from the pot and set aside.
5. In the same pot, add the chopped onion, minced garlic, red bell pepper, green bell pepper, carrots, and potatoes. Cook until the vegetables are slightly softened, about 5 minutes.
6. Add the diced tomatoes, chicken broth, white wine, oregano, salt, and pepper. Stir to combine.
7. Return the chicken thighs to the pot, nestling them into the vegetable mixture.
8. Cover the pot and transfer it to the preheated oven.
9. Bake for 45 minutes, or until the chicken is cooked through and the vegetables are tender.
10. Remove from the oven and sprinkle with fresh parsley before serving.