Basque Chicken Stew
Materials
| Chicken Thighs | 2 |
| Onion | 1/2 |
| Minced Garlic | A handful |
| Red Bell Peppers | 2 |
| Bay Leaves | 2 |
| Thyme Sprigs | 3 |
| Oregano Sprigs | 2 |
| Ground Black Pepper | 4-5 twists |
| Sea Salt | To taste |
| White Wine | To taste |
How To Make
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Prepare all the ingredients shown in the picture.
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Pat the chicken thighs dry and season them with sea salt. Let them marinate for 10 minutes.
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Heat the island tea oil in a pot.
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Sear the chicken thighs over low heat until both sides are golden brown, then remove them from the pot.
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Add chopped onions and minced garlic to the pot and sauté until fragrant.
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Add red bell peppers and stir-fry quickly.
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Stir in tomato paste and smoked paprika.
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After mixing well, season with ground black pepper and sea salt.
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Pour in white wine to enhance sweetness and aroma.
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Add enough water, then include bay leaves and thyme.
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Return the seared chicken thighs to the pot and simmer on low heat for about 30 minutes.
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After turning off the heat, sprinkle with dried oregano. It's ready to serve!
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Serve the finished Basque Chicken Stew with rice for a delightful meal.
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Sweet and tangy, this dish is perfect even during your weight loss period!
