👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper.

   💡 プロのコツ: Ensure all sides are evenly seasoned.
2. 2

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, working in batches if necessary. Remove chicken and set aside.

   ⏱️ 8-10 minutes
3. 3

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

   ⏱️ 5-7 minutes

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
4. 4

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in the chopped tomatoes and cook for 2-3 minutes, allowing them to break down slightly.

   ⏱️ 2-3 minutes
6. 6

   Return the browned chicken pieces to the pot. Add the vegetable broth and bay leaves.

   💡 プロのコツ: Ensure the liquid mostly covers the chicken.
7. 7

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour to 1 hour 30 minutes, or until the chicken is very tender.

   ⏱️ 1 hour - 1 hour 30 minutes

   💡 プロのコツ: Stir occasionally to prevent sticking.
8. 8

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

   💡 プロのコツ: Taste and adjust seasoning as needed.
9. 9

   Garnish with fresh chopped parsley and serve hot.

   💡 プロのコツ: Serve with rice, boiled cassava, or mashed potatoes.