Estofado de Pollo

Ingredients

• Parsley - For garnish
• Salt and pepper - To taste
• Chicken broth - 2 cups
• Bay leaf - 1
• Paprika - 1 teaspoon
• Tomatoes - 2, chopped
• Red bell pepper - 1, chopped
• Garlic - 4 cloves, minced
• Onion - 1, chopped
• Olive oil - 2 tablespoons
• Chicken thighs - 8, bone-in and skin-on

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chicken thighs and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the onion, garlic, and bell pepper. Cook until softened.
4. Add the tomatoes, paprika, and bay leaf. Cook for a few minutes until the tomatoes start to break down.
5. Return the chicken to the pot and add the chicken broth. Season with salt and pepper.
6. Bring to a boil, then reduce the heat and simmer for about 45 minutes, until the chicken is cooked through and the flavors are well combined.
7. Serve the stew garnished with parsley.