Estofado de Pollo

Ingredients

• Olive oil (2 tablespoons)
• Chicken thighs (2 pounds, bone-in, skin-on)
• Onion (1 large, diced)
• Garlic (4 cloves, minced)
• Red bell pepper (1, diced)
• Tomatoes (4 large, diced (or 1 can of crushed tomatoes))
• Chicken broth (2 cups)
• Paprika (1 tablespoon)
• Bay leaf (1)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Season the chicken thighs with salt and pepper. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the diced tomatoes (or crushed tomatoes), paprika, and bay leaf. Cook for a few minutes until the tomatoes start to break down and the mixture becomes fragrant.
5. Return the browned chicken thighs to the pot and pour in the chicken broth. Season with additional salt and pepper, if desired.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 45 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure the stew does not stick to the bottom of the pot.
7. Remove the bay leaf before serving. Garnish with freshly chopped parsley and serve hot.