Rustic Chicken and Vegetable Stew

Ingredients:

• 4 bone-in chicken breasts or thighs
• 2 medium potatoes (diced)
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 large onion (chopped)
• 2 cups tomatoes (diced or canned)
• 3 cups chicken broth
• 2 garlic cloves (minced)
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1/2 teaspoon chili flakes (optional)
• 3 tablespoons olive oil
• Fresh parsley or cilantro (chopped, for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken: Season the chicken with salt, pepper, and a pinch of paprika. Heat olive oil in a large pot or Dutch oven over medium heat. Sear the chicken on both sides until golden brown (about 3-4 minutes per side). Remove and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté until fragrant and translucent. Add the cumin seeds, turmeric, and tomato paste, and cook for another minute.
3. Add the Potatoes and Peppers: Stir in the diced potatoes, red bell pepper, and yellow bell pepper. Cook for about 5 minutes, letting the vegetables absorb the flavors.
4. Combine with Liquids: Add the diced tomatoes and chicken broth. Bring to a simmer and return the chicken to the pot. Cover and cook for 25-30 minutes on medium heat, or until the chicken is fully cooked and the potatoes are tender.
5. Adjust Seasoning: Taste and adjust with salt, pepper, or more chili flakes for heat.
6. Garnish and Serve: Sprinkle with fresh parsley or cilantro before serving. Serve the stew hot with crusty bread or steamed rice.

Enjoy this comforting and aromatic dish! Let me know if you’d like adjustments or substitutions.