👨‍🍳 조리법

1. 1

   Season chicken pieces generously with salt and pepper.

2. 2

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

3. 3

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

4. 4

   Add minced garlic and cook for another minute until fragrant.

5. 5

   Stir in tomato paste and cook for 1-2 minutes, stirring constantly.

6. 6

   Add crushed tomatoes, chopped bell pepper, diced carrots, chicken broth, thyme, bay leaf, cumin, and paprika. Bring to a simmer.

   💡 전문가 팁: Scrape up any browned bits from the bottom of the pot.
7. 7

   Return the browned chicken pieces to the pot. Cover and simmer gently for 30-40 minutes, or until chicken is cooked through and tender.

   💡 전문가 팁: Adjust heat to maintain a gentle simmer.
8. 8

   While the stew simmers, fry the plantain slices in a separate pan with a little oil until golden brown on both sides. Drain on paper towels.

9. 9

   Remove the bay leaf from the stew. Taste and adjust seasoning with salt and pepper as needed.

   💡 전문가 팁: The sauce should be rich and slightly thickened.
10. 10

    Serve the chicken stew hot, accompanied by the fried plantains.