Ibizan Chicken Stew

Ingredients

• Olive oil (2 tablespoons)
• Chicken thighs (4, bone-in and skin-on for flavor)
• Salt (to taste)
• Black pepper (to taste)
• Paprika (1 tablespoon)
• Chicken broth (4 cups)
• Potatoes (2, diced)
• Tomatoes (2, diced (or 1 can of diced tomatoes))
• Red bell pepper (1, chopped)
• Garlic (3 cloves, minced)
• Onion (1, chopped)
• Fresh parsley (for garnish (optional))

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chicken thighs, seasoning them with salt and pepper. 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, and chopped red bell pepper. Sauté until softened, about 5 minutes.
4. Stir in the diced tomatoes, diced potatoes, chicken broth, and paprika. Season with additional salt and pepper if desired. Bring to a boil.
5. Return the browned chicken thighs to the pot. Reduce the heat to low, cover, and let the stew simmer for 45 minutes, or until the chicken is cooked through and the potatoes are tender.
6. Once cooked, taste and adjust seasoning if necessary. Serve the stew hot, garnished with fresh parsley if desired.