Cazuela de Ave

Ingredients

• Fresh parsley (1/4 cup, finely chopped)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Oregano (1 teaspoon, dried)
• Cumin (1/2 teaspoon)
• Paprika (1/2 teaspoon)
• White wine (1/2 cup)
• Chicken broth (4 cups)
• Tomatoes (2 large, diced)
• Potatoes (3 large, cubed)
• Carrots (2 large, sliced into rounds)
• Green bell pepper (1, diced)
• Red bell pepper (1, diced)
• Garlic (4 cloves, minced)
• Onion (1 large, finely chopped)
• Chicken thighs (6, bone-in, skin-on)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Season the chicken thighs on both sides with salt, pepper, paprika, and cumin. Set aside for 10 minutes to let the flavors meld.
3. Heat a large oven-proof pot or Dutch oven over medium-high heat. Once hot, add the chicken thighs, skin side down, and cook until browned, about 5 minutes per side. Once browned, remove the chicken from the pot and set aside.
4. In the same pot, add the chopped onion, minced garlic, diced red and green bell peppers, sliced carrots, and cubed potatoes. Cook over medium heat, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
5. Add the diced tomatoes to the pot, followed by the chicken broth, white wine, dried oregano, and another pinch of salt and pepper. Stir until well combined.
6. Nestle the browned chicken thighs back into the pot, making sure they are partially submerged in the broth.
7. Cover the pot with a lid and transfer it to the preheated oven. Bake for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Remove the pot from the oven. Sprinkle the stew with freshly chopped parsley before serving. Enjoy it hot, with crusty bread on the side for dipping, if desired.