Basque Chicken Stew

1.Heat the olive oil in a large pot or Dutch oven over medium-high heat.

2.Season the chicken thighs with salt and pepper on both sides.

3.Add the chicken thighs to the pot, skin-side down, and sear for about 5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.

4.In the same pot, add the chopped onion and cook for about 3 minutes until translucent.

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

6.Stir in the sliced red, green, and yellow bell peppers and cook for about 5 minutes until they start to soften.

7.Pour in the diced tomatoes and chicken broth, stirring to combine.

8.Add the smoked paprika, dried thyme, dried oregano, bay leaf, and additional salt and pepper to taste.

9.Return the chicken thighs to the pot, nestling them into the stew mixture.

10.Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for about 45 minutes until the chicken is tender and cooked through.

11.Remove the bay leaf before serving.

12.Garnish with chopped fresh parsley and serve hot.