Chicken Stew (“Pollo Guisado”)

Directions

1. Prepare the Chicken: Cut the chicken into bite-sized pieces. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chicken pieces and season with a pinch of salt and pepper. Sear for 5-7 minutes until lightly browned on all sides. Remove the chicken from the pan and set aside.

2. Cook the Vegetables: In the same pan, add the remaining olive oil. Toss in the sliced onions, carrots, celery, and sweet red pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables start to soften.

3. Build the Flavor: Stir in the dried oregano and smoked paprika (if using). Add the tomato paste and mix it well with the vegetables, cooking for 1-2 minutes to release its flavor.

4. Simmer the Stew: Return the chicken to the pan, along with any juices that have collected. Pour in 1 cup of water, stirring gently to combine. Cover the pan, reduce the heat to medium-low, and let the stew simmer for 25-30 minutes. Stir occasionally to ensure even cooking.

5. Check for Doneness: After 30 minutes, check that the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender. Adjust seasoning with additional salt or pepper if needed.

6. Serve: Serve the chicken stew warm, paired with a side of rice, quinoa, or a fresh salad for a complete meal.