Pollo Estofado (Chicken Stew)

🛒 Ingredients

• Chicken Thigh, boneless, skinless 180 g · 300 kcal
• Potato 150 g · 120 kcal
• Carrot 60 g · 24 kcal
• Onion 60 g · 24 kcal
• Garlic clove 10 g · 15 kcal
• Red Bell Pepper 60 g · 18 kcal
• Canned Crushed Tomatoes 150 g · 30 kcal
• Frozen Green Peas 60 g · 48 kcal
• Chicken Broth 150 g · 15 kcal
• Olive Oil 15 g · 135 kcal
• Smoked Paprika 1 g · 0 kcal
• Dried Oregano 0 g · 0 kcal
• Bay Leaf 0 g · 0 kcal

👨‍🍳 Instructions

1. Season chicken pieces with salt, pepper, and a pinch of smoked paprika. Heat olive oil in a large pot or Dutch oven over medium-high heat, then brown the chicken on all sides for 5-7 minutes; remove and set aside.
2. Add chopped onion, bell pepper, and carrots to the same pot, cooking for 5-7 minutes until softened. Stir in minced garlic, dried oregano, and smoked paprika, cooking for another minute until fragrant.
3. Return the chicken to the pot, add diced potatoes, crushed tomatoes, chicken broth, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes until chicken is cooked through and potatoes are tender.
4. Stir in frozen green peas and cook for another 5 minutes until heated through. Taste and adjust seasoning as needed, then remove the bay leaf before serving.