Hearty Fava Bean and Chicken Stew

Ingredients

Olive oil

2 tablespoons

Chicken thighs, boneless and skinless

1.5 pounds

Salt

to taste

Black pepper

to taste

Paprika

1 teaspoon

Cumin

1 teaspoon

Garlic, minced

4 cloves

Onion, chopped

1 large

Carrots, sliced

2 medium

Celery, sliced

2 stalks

Fava beans, cooked or canned

2 cups

Diced tomatoes, canned

1 can (14.5 ounces)

Chicken broth

4 cups

Fresh parsley, chopped

1/4 cup

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Season the chicken thighs with salt and pepper on both sides. Add them to the pot and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the chopped onion, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the fava beans, diced tomatoes, chicken broth, cumin, paprika, and additional salt and pepper to taste. Mix well to combine all ingredients.
5. Return the browned chicken thighs to the pot, along with any juices that have accumulated. Bring the stew to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, or until the chicken is cooked through and tender.
6. Once cooked, carefully remove the chicken thighs from the pot and use two forks to shred the meat, discarding the bones and skin.
7. Return the shredded chicken to the pot and stir well to combine. Allow the stew to cook for an additional 5 minutes to let the flavors meld.
8. Serve the fava bean and chicken stew hot, garnished with fresh parsley for a touch of color and freshness.