Chicken stew with roasted peppers
If you have roasted peppers stored in the freezer, I warmly recommend this delicious stew, a recipe that reminds us of the taste of summer, even on cool autumn days. Preparing this stew is simple and full of flavor, and the ingredients are accessible to everyone.
To start, wash the chicken meat well under a stream of cold water. Make sure to remove any impurities, then let it drain for a few minutes. Once the meat has drained, cut it into medium-sized pieces so that it cooks evenly. In a large pot, heat the oil over medium heat. It is important for the oil to be well heated before adding the meat, to achieve perfect browning.
Add the chicken pieces to the pot and lightly brown them on all sides for about 5-7 minutes. This will help seal in the juices of the meat, giving the stew a juicy texture. After the chicken has browned, add the chopped onion. Let the onion sauté for 3-4 minutes until it becomes translucent and releases its flavors. Then, add the bell pepper cut into larger pieces to add a touch of sweetness and vibrant color to the dish.
Mix the ingredients well and let them warm together for about five minutes. This step is essential for developing the flavors. After the bell pepper has softened slightly, pour the chicken broth into the pot. This will provide a rich taste and help cook the meat. When the broth starts to boil, cover the pot with a lid and transfer it to the preheated oven at 180 degrees Celsius. Let the stew simmer in the oven for about 40-50 minutes, until the meat becomes tender and juicy.
10 minutes before the stew is ready, add the tomato paste. This will add a note of acidity and enrich the color of the dish. Season with salt, pepper, and paprika to taste. Before serving, sprinkle with freshly chopped parsley for an extra touch of freshness. This stew is served warm, alongside a slice of fresh bread or a side of polenta, to savor every drop of delicious sauce. Enjoy your meal!
Ingredients: thighs and breast from a chicken, 6 roasted bell peppers (I had frozen), 3 large onions, 1 tablespoon of tomato paste, 75 ml of oil, 300 ml of broth, paprika, salt, pepper, a bunch of parsley
