👨‍🍳 تعليمات

1. 1

   Pat the chicken pieces dry and season generously with salt and pepper.

   💡 نصائح احترافية: Ensuring the chicken is dry helps achieve a better sear.
2. 2

   Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove chicken from the pot and set aside.

3. 3

   Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.

4. 4

   Add the sliced carrots and chopped bell peppers to the pot. Cook for another 5 minutes, stirring occasionally.

5. 5

   Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until fragrant.

6. 6

   Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot.

   💡 نصائح احترافية: These browned bits add a lot of flavor to the sauce.
7. 7

   Add the smoked paprika, dried thyme, and bay leaves. Stir to combine.

   💡 نصائح احترافية: Adjust the amount of paprika to your preference.
8. 8

   Return the seared chicken pieces to the pot, nestling them into the vegetables and liquid. Ensure the chicken is partially submerged.

   💡 نصائح احترافية: If needed, add a little more broth or water to partially cover the chicken.
9. 9

   Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 1 hour to 1 hour 15 minutes, or until the chicken is very tender.

   💡 نصائح احترافية: The chicken should be easily pulled from the bone.
10. 10

    Season with salt and pepper to taste. Remove the bay leaves before serving.

    💡 نصائح احترافية: Taste and adjust seasoning as needed.
11. 11

    Garnish with fresh parsley and serve hot.

    💡 نصائح احترافية: Traditionally served with mămăligă (polenta) or crusty bread.