Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 medium tomatoes, diced (or 1 can diced tomatoes)
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon chili flakes (optional, for heat)
- 2 cups chicken broth
- 1 tablespoon soy sauce or Worcestershire sauce
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley or cilantro, chopped
- 3 cups cooked jasmine or basmati rice, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sear for 5–6 minutes until golden on all sides. Remove and set aside.
- In the same pot, sauté onion and garlic for 2–3 minutes until fragrant.
- Add bell peppers and cook for 4–5 minutes until slightly softened.
- Stir in tomatoes, tomato paste, smoked paprika, cumin, oregano, and chili flakes. Cook for 2 minutes to develop flavor.
- Pour in chicken broth and soy/Worcestershire sauce, then return the chicken to the pot. Stir well.
- Lower heat, cover, and simmer for 20 minutes until chicken is tender and stew thickens slightly.
- Taste and adjust seasoning with salt and pepper.
- Serve hot over fluffy rice and garnish with fresh parsley or cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes