Pollo al Chilindrón

Ingredients

• 2 pounds chicken thighs
• 2 whole red bell peppers
• 1 whole green bell peppers
• 1 large onions
• 4 whole tomatoes
• 4 cloves garlic
• 3 tablespoons olive oil
• 2 teaspoons paprika
• 2 whole bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup chicken broth
• 1 tablespoon fresh parsley

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large pot over medium heat.

2. 2

   Season 2 pounds of chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper. Add the chicken to the pot and brown for about 5-7 minutes on each side until golden. Remove chicken and set aside.

3. 3

   In the same pot, add 1 large chopped onion and sauté for 3-4 minutes until translucent.

4. 4

   Add 2 chopped red bell peppers and 1 chopped green bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.

5. 5

   Mince 4 cloves of garlic and add to the pot along with 2 teaspoons of paprika. Stir and cook for 1 minute until fragrant.

6. 6

   Chop 4 tomatoes and add them to the pot. Stir well and let cook for 5 minutes until they start breaking down.

7. 7

   Return the browned chicken to the pot and add 2 bay leaves and 1 cup of chicken broth. Bring to a simmer.

8. 8

   Cover the pot and reduce the heat to low. Let it simmer for 30-35 minutes until the chicken is cooked through and tender.

9. 9

   Taste and adjust seasoning with more salt and pepper if needed. Remove bay leaves before serving.

10. 10

    Garnish with 1 tablespoon of chopped fresh parsley and serve hot with crusty bread or rice.