Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon dried oregano
  • 1½ lbs bone-in chicken thighs, skin-on
  • 1 cup chicken broth
  • 1 can diced tomatoes
  • 2 medium carrots, sliced
  • 1 medium potato, diced
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add chopped onion and sauté until translucent (about 5 minutes). Add garlic and bell pepper; cook for another 2 minutes.
  3. Stir in cumin, paprika, and oregano; cook for 1 minute until fragrant.
  4. Season chicken thighs with salt and pepper. Add to the pot and brown on all sides (about 5 minutes per side).
  5. Pour in chicken broth and bring to a simmer, scraping up any bits from the bottom of the pot.
  6. Stir in diced tomatoes, carrots, and potatoes.
  7. Cover the pot and let the stew simmer for 40-50 minutes, or until chicken is cooked through and fork-tender.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Serve hot, garnished with fresh parsley if desired.